Adam D'Sylvas burrata with pesto on olive sourdough

Method

1. Take the burrata out of the fridge and allow to come to room temperature, approximately half an hour before serving.

2. For the basil pesto: In a blender, add roasted almonds, pine nuts and garlic. Begin to blitz, then add basil and parmesan cheese. Turn on blender and drizzle in the extra virgin olive oil. Season with salt and pepper.

3. Slice sourdough and toast, either in a toaster or under the grill.

4. Place toast in the middle of the plate. Put a good 2 tablespoons of pesto on top and very gently take burrata out from its liquid, placing it in the middle of the sourdough toast. Add a little salt and pepper and a drizzle of extra virgin olive oil.

Wine Match

Pinot Gris