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