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    Home » Recipes » At Home with Rebecka

    Sea Asparagus Pesto Burrata Tomato Appetizer

    November 15, 2021 by athomewithrebecka Leave a Comment

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    With Sea Asparagus Pesto Butter Bathed Crostini

    Sea Asparagus Pesto Burrata Tomato Appetizer with Sea Asparagus Pesto Butter Bathed Crostini

    SEA ASPARAGUS PESTO

    Intrigued by the flavor profile of Sea Asparagus Pesto, I jumped at the chance to test this new product while creating recipes for the FORAGED&FOUND Eat Wild Blogger Recipe Challenge.

    I envisioned the flavor of the kelp based pesto to taste like the sea, but was amazed by the product's incredibly fresh and delicious flavor with no aftertaste whatsoever.

    MY ENTRY

    For my first recipe submission in the Appetizer Category in the FORAGED&FOUND Blogger Recipe Challenge 2021 is Sea Asparagus Pesto Burrata Tomato Appetizer with Sea Asparagus Pesto Butter Bathed Crostini.

    KELP IS THE NEW KALE

    Nowhere in the world is premium superfood more abundant than in the wilds of Southeast Alaska. Non-GMO, gluten-free salsas, pickles, and pesto are packaged securely in recyclable, glass jars because this women-owned business is committed to sustainability and environmental stewardship. The richness of the environment is reflected in the unique flavors you'll find from Foraged & Found.

    Liven up your recipes with our uniquely nutritious and delicious wild-harvested sea asparagus pesto. Perfect on pasta or as a marinade, if you enjoy fresh-from-the-sea umami flavor you're gonna love this pesto.

    Information courtesy of Foraged and Found

    MY GO-TO HOLIDAY AND ENTERTAINING APPETIZER

    I love gooey-melty burrata and mozzarella cheese appetizers, and I make them every chance I get. The best part about the recipe is its versatility as it can be served year round with seasonal fruits and vegetables. The Sea Asparagus Pesto was the perfect addition for my favorite go-to appetizer and perfect for any holiday or family gathering.

    PESTO BUTTER BATHED CROSTINI

    I usually serve the appetizer family style, baked in cast iron with my signature, butter bathed crostini. For this recipe I mixed two heaping tablespoons of the Sea Asparagus Pesto with a stick of melted butter to bathe and bake the crostini to perfection. Heavenly just on their own, the crostini's serve as the tastiest little dippers for the baked appetizer.

    SEA ASPARAGUS PESTO BURRATA TOMATO APPETIZER WITH SEA ASPARAGUS PESTO BUTTER BATHED CROSTINI

    Sea Asparagus Pesto Burrata Tomato Appetizer with Sea Asparagus Pesto Butter Bathed Crostini

    athomewithrebecka
    Intrigued by the flavor profile of Sea Asparagus Pesto, I jumped at the chance to test this new product while creating recipes for the FORAGED&FOUND Eat Wild Blogger Recipe Challenge. 
    I envisioned the flavor of the kelp based pesto to taste like the sea, but was amazed by the product's incredibly fresh and delicious flavor with no aftertaste whatsoever.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Course Appetizer
    Cuisine Italian
    Servings 6

    Equipment

    • Cast Iron Skillet
    • large sheet pan with ½ inch edges

    Ingredients
      

    • 1 8-ounce jar Sea Asparagus Pesto
    • 2 8-ounce burrata or mozzarella balls
    • ½ cup butter, melted
    • 1.5 lbs cherry tomatoes (3 cups)
    • 4 tablespoons olive oil
    • 1 pinch chili flakes
    • 1 large loaf, Italian batard sliced thin

    Instructions
     

    • Toss the tomatoes in a large bowl with 2 tablespoons sea asparagus pesto and 2 tablespoons olive oil.
    • Cook the tomatoes in hot cast iron pan until the tomatoes burst, about 10 minutes
    • Place burrata or mozzarella balls on top of the cooked tomatoes under broiler until the cheese is melted.

    Pesto Butter Bathed Crostini

    • Slice Italian Batard into thin slices
    • Melt butter and add pesto. Stir t combine
    • Pour half of the butter mixture into a baking sheet that has ½ inch edges to catch any butter. A jelly roll pan works great for this.
      Place the bread slices in the pesto butter. Pour remaining mixture over the tops of the sliced bread. Be sure that the bread is totally covered in the pesto butter.
    • Bake crostini under broiler for 3 minutes. Using tongs, flip the crostini and cook additional 3 minutes or until crostini is golden brown on bot sides.

    To Serve

    • Add more sea asparagus pesto as garnish, drizzle with olive oil and top with a pinch of chili flakes. Serve with pesto bathed crostini and ENJOY!
    Keyword Baked Appetizer, Burrata, Cherry Tomato, Sea Asparagus
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

    BE SURE TO FOLLOW FORAGED&FOUND

    Foraged&Found: http://foragednfound.com/

    Facebook: http://www.facebook.com/ForagedNFound/

    Instagram: http://www.instagram.com/foragednfoundak

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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