Asparagus Pesto Tartine
Ingredients
- 1 lb. asparagus, trimmed
- 1-2 cloves garlic, peeled
- 1/4 cup pine nuts, lightly toasted
- 1/3 cup olive oil, plus more for garnish
- 1/2 cup basil leaves, packed, plus more for garnish
- Zest and juice of half a lemon (about 2 Tbsp. juice)
- 3/4 cup grated BelGioioso American Grana® or Parmesan cheese
- 3/4 tsp. kosher salt
- 8 oz. BelGioioso Burrata Filling (Stracciatella)
- Thick-sliced bread, grilled or toasted
Directions
Prepare a bowl of ice water and set aside.
Bring a medium pot of water to a boil. Add asparagus and garlic, and cook until asparagus is fork-tender, about 3-5 minutes. Immediately transfer asparagus and garlic into ice bath and let cool completely.
In a food processor, combine asparagus, garlic, pine nuts, olive oil, basil, lemon juice and zest, BelGioioso American Grana® cheese, salt, and a few grinds of black pepper. Process until smooth, making sure to scrape down the edges of the bowl once or twice. Adjust seasoning if necessary.
Slice bread of choice into 1-inch-thick slices, and lightly brush them with olive oil. Toast or grill until edges are charred.
Spread a thick and even layer of pesto onto toasted or grilled bread slices. Top with a generous dollop of BelGioioso Burrata Filling (Stracciatella), and garnish with a drizzle of olive oil, some freshly cracked black pepper, and a few basil leaves. Serve immediately.