3large ClovesRoasted Garlic(can substitute 4 cloves of roasted garlic)
2TBSPine Nuts(can substitute walnuts)
¼CupParmesan Cheese– grated
½tspCrushed Red Pepper Flakes
¼CupExtra Virgin Olive Oil
¼Heaping tspSalt, or more to taste
1/8tspPepper, or more to taste
1Baguette– sliced into 1/3’’ thick rounds
Extra Virgin Olive Oil– for drizzling
Pine Nuts, to taste
Crushed Red Pepper Flakes, optional
Prepare the Garlic Basil Pesto: In the bowl of a food processor; add the garlic and pine nuts, process until finely diced. Add the basil, parmesan, crushed red pepper, salt and pepper. With the processor running, slowly add in the olive oil. Process until smooth and pureed. Add more olive oil, one tablespoon at a time, for a thinner consistency. Taste and adjust for seasoning.
Make the Tomato Relish: Wipe out the bowl of the food processor add ½ cup of the chopped tomatoes, all of the garlic, red onion, anchovy paste, ½ tsp salt, pinch of pepper, and 1 tablespoon of olive oil. Process until roughly pureed. Transfer to a large mixing bowl. Add the remaining ingredients. Stir to incorporate. Taste and adjust for seasoning. Leave out on the counter and allow flavors to marry for 30 minutes, or cover and refrigerate. Remove from refrigerator and allow to sit at room temperature for 30 minutes before utilizing.
For the Crostini: Preheat the oven 400 degrees F. Line a baking sheet with aluminum foil for easy clean up. Arrange baguette slices on prepared sheet pan and drizzle or brush with olive oil. Sprinkle with salt. Bake for 8-12 minutes, or until light golden in color. Remove from oven and allow to cool slightly.
To Serve: Spread burrata on crostini, top with tomato relish, sprinkle with pine nuts and crushed red pepper flakes, and drizzle with pesto. Enjoy!