Ingredients
For the Fresh Pesto
2 cups fresh basil leaves
1 - 2 tablespoons toasted pine nuts
½ cup grated Parmesan cheese
2 - 3 garlic cloves
¼ teaspoon salt
¼ cup plus additional olive oil (as needed)
For the Sautéed Mushroom
1 yellow onion, finely chopped
2 tablespoons olive oil
1 cup assorted mushrooms, cleaned and sliced (such as a mix of portobello and baby bella mushrooms)
2 tablespoons white wine
1 teaspoon fresh thyme, chopped
Salt, to taste
Fresh ground black pepper, to taste
For the Toast
1 slice of sourdough bread
1 - 2 tablespoons pesto
1 ball of Burrata cheese
Fresh parsley, chopped for garnish
1 - 2 tablespoons of the mushroom topping
Directions
Step 1
Make the Sautéed Mushrooms
Step 2
Heat oil in a medium pot over medium-high heat. Sauté onion for 3 to 5 minutes until golden.
Step 3
Add the sliced mushrooms and cook until they release their moisture, and it evaporates. Add thyme and mix.
Step 4
Add white wine and cook for 2 minutes.
Step 5
Season with salt and black pepper.
Step 6
Make the Pesto
Step 7
Combine garlic, pine nuts, and salt using a pestle and mortar or a small food processor.
Step 8
Add the Parmesan cheese, basil leaves, and 1/4 cup of olive oil. Grind until very finely minced.
Step 9
Add additional olive oil as needed and process until well combined.
Step 10
Prepare the Toast
Step 11
Lightly toast the sourdough bread slice.
Step 12
Spread a generous amount of pesto over the toasted bread.
Step 13
Place the Burrata cheese atop the pesto.
Step 14
Add the mushroom topping.
Step 15
Season with a pinch of salt and black pepper.
Step 16
Drizzle with olive oil.
Step 17
Garnish with freshly chopped parsley.
Step 18
Serve immediately and enjoy!
