Adam D'Sylvas burrata with pesto on olive sourdough
In keeping with the Mediterranean vibe of Adam D'Sylva's burrata with basil pesto on olive sourdough, choose a fresh yet flavoursome white like Pinot Gris.
4 slices good quality olive sourdough bread
100g roasted almonds, skin on
100g pine nuts
1 tbsp crushed garlic
2 bunches basil picked
350g extra virgin olive oil
1/2 cup grated parmesan
Salt and pepper to taste
Recipe by Adam D'Sylva
Photography by Kristoffer Paulsen
1. Take the burrata out of the fridge and allow to come to room temperature, approximately half an hour before serving.
2. For the basil pesto: In a blender, add roasted almonds, pine nuts and garlic. Begin to blitz, then add basil and parmesan cheese. Turn on blender and drizzle in the extra virgin olive oil. Season with salt and pepper.
3. Slice sourdough and toast, either in a toaster or under the grill.
4. Place toast in the middle of the plate. Put a good 2 tablespoons of pesto on top and very gently take burrata out from its liquid, placing it in the middle of the sourdough toast. Add a little salt and pepper and a drizzle of extra virgin olive oil.