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Burrata Toasts with Caramelized Walnuts and Mint-Pomegranate Pesto

With the winter holidays upon us there’s no better time to enjoy the wonderful bounty of the season in a delicious meal with friends and family.  This wonderful recipe incorporates many seasonal ingredients grown locally – maybe even in your own bountiful landscape – like mint, pomegranate, fig, and walnuts (did you know 99% of walnuts grown in the United States come from California)!  Be sure to find a nice locally baked rustic ciabatta or baguette and the freshest happy California cow burrata you can find!

Ingredients

  • 1 cup California walnuts
  • 1/2 cup sugar
  • 1 cup water
  • 1/4 teaspoon sea salt
  • 1 loaf rustic country bread
  • 2 tablespoons extra-virgin olive oil
  • 1 (8-ounce) ball of burrata cheese
  • 8-10 ripe fresh figs, sliced thinly
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh mint leaves, for garnish

Mint Pesto

  • 1/3 cup California walnuts
  • 2 cups fresh mint leaves
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • juice of 1 lemon

Instructions

  • Preheat the oven to 350 degrees F.
  • In a small saucepan, combine the walnuts, sugar and 1 cup water. Bring to a boil, stirring, until the sugar dissolves. Cook over moderate heat, stirring for 5 minutes.
  • Using a slotted spoon, transfer the walnuts to a parchment-lined baking sheet, and sprinkle lightly with salt. Bake for 9 minutes, or until the nuts are fragrant and lightly caramelized. Let cool.
  • Make the mint pesto by adding all ingredients to a food processor or blender, and blending until well-combined.
  • Slice bread thinly into (1/2-inch) slices. Heat broiler (or, you could also use an indoor grill pan on stove). Brush each side of bread slices with extra virgin olive oil, then broil until lightly charred, turning once, about 1 minute per side.
  • Transfer to a cutting board. On each still-warm toast, spread about a teaspoon of the burrata.
  • Drizzle with about half of the mint pesto, top with a slice or 2 of fresh figs, then scatter walnuts and pomegranates over the tops of the toasts.
  • Cut each toast in half, and sprinkle with fresh mint leaves for garnish.
  • Store remaining pesto in airtight container in refrigerator for up to 3 days.
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We invite you to email us today whether you’re ready to get started, curious about the process or have general landscape questions.