CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 133

BURRATA ARTICHOKE TARTINES WITH ROASTED LEMON MINT PESTO ROASTED LEMON MINT PESTO ½ medium lemon, washed, thinly sliced, and seeded ¼ cup plus 3 tablespoons olive oil 1 cup fresh mint leaves ¼ cup toasted hazelnuts or almonds 2 garlic cloves ¼ teaspoon sea salt BURRATA ARTICHOKE TARTINES ½ baguette or loaf bread of choice, thickly sliced Olive oil, for drizzling 8 ounces burrata cheese ½ cup artichoke hearts in oil Small fresh mint leaves, for garnish Crushed red pepper flakes, to taste MAKE THE PESTO Preheat the oven to 450°F. Line a small baking sheet with parchment paper and lay the lem- on slices in a single layer on the sheet. Drizzle with 1 tablespoon of the oil. Roast for 15 to 17 minutes, until the juices are tacky and the lemons are beginning to caramelize. Let cool for 10 minutes, then transfer to a small food processor, add theremaining 1⁄4 cup plus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and blend until you have a very lightly chunky pesto. MAKE THE TARTINES Gently toast the sliced baguette or bread to the desired crispness. Drizzle with oil, dollop with burrata, add an artichoke heart or two, top with pesto, and finish with a couple of fresh mint leaves and red pepper flakes. © Hundred-to-One LLC 2018. All rights reserved.