Tomato season has arrived. To celebrate, Environmental Epicurist: Oliver English has created a recipe featuring juicy heirloom tomatoes, homemade pistachio pesto, and delicious burrata to pair with our Regenerative Organic Certified® Estate Cabernet Sauvignon.
“One of my favorite open-faced sandwiches to make, this one with heirloom tomatoes, garden basil & pistachio pesto, California burrata on sourdough. This big savory bite is well balanced by the fruit-forward vino.” ~Oliver
Servings: 4-6
Ingredients
- 1 loaf Sourdough
- 4 cups Heirloom Tomatoes
- 2 cups of Burrata
- 3 cups of fresh Basil
- ½ cup Olive Oil
- 2 tsp Sea Salt
- ½ cup chopped Pistachios
Instructions
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.
