PESTO

In a blender combine the basil, pistachios, lemon juice, minced garlic, salt, pepper, olive oil and grated parmesan. Blend until smooth, or slightly chunky, and leave aside.

Cut the heirloom tomatoes ( these can be large or small, or a combination!) at pinch of salt, pepper and Oo to a bowl, and let marinate for 20 minutes) This will soften the tomatoes a bit.

Cut the sourdough bread to .5 or 3⁄4 inches and pan sear on a cast iron pan with a touch of olive oil. On a medium heat, for 2 – 3 minutes on either side ( or until golden brown and crispy)

Assemble the toast – start with the pesto, cut ½ ball of burrata and spread over the pesto. Then add your tomatoes, and top with fresh basil and a few of the leftover pistachios over the top of the dish.