Burrata Bread

Ingredients

• 50 g wild garlic
• 0.5 Organic lemon
• 50 g parmesan cheese
• 30 g pine nuts
• 50 ml olive oil
• Salt
• Pepper
• 1 handful watercress (≈5 g)
• 2 slices sourdough whole‑grain bread
• 1 ball burrata (125 g)

Instructions

1. 1.

   Wash the wild garlic, shake off excess moisture, and roughly chop. Wash the lemon under hot water, pat dry, grate the zest, and squeeze out the juice. Grate the Parmesan finely. Toast the pine nuts in a dry pan over medium heat for 2–3 minutes until golden brown. Set aside one tablespoon of toasted pine nuts; blend the remaining pine nuts with wild garlic, Parmesan, one tablespoon lemon juice, and olive oil using an immersion blender to make a smooth pesto. Season with salt and pepper.

2. 2.

   Cut watercress from the bed, rinse in a sieve, and shake dry. While the bread slices toast, spread them with the wild‑garlic pesto. Let the burrata drain, halve it, and place one half on each slice of bread. Garnish the burrata bread with the remaining toasted pine nuts, watercress, lemon zest, and a pinch of pepper.