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.
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
- Cast Iron Skillet
- large sheet pan with ½ inch edges
- 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
- 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.
- 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!
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