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.
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