Sourdough Toasts With Tomato Pesto and Burrata Recipe

Ingredients

• 1 tightly packed cup basil leaves (1 1/4 ounces; 35g)
• 1 tightly packed cup arugula (1 1/4 ounces; 35g)
• 1 medium clove garlic
• 2 tablespoons blanched almonds (3/4 ounce; 20g)
• 1 tablespoon (15ml) fresh lemon juice, from about half a lemon
• 1 teaspoon lemon zest, from about half a lemon
• 1/2 cup (120ml) extra-virgin olive oil
• Kosher or sea salt
• 1 pound ripe tomatoes (450g; about 2 large), halved, stem ends cored
• 2 tablespoons (30ml) extra-virgin olive oil, plus more for brushing toasts
• Kosher or sea salt
• Freshly ground black pepper or small pinch red pepper flakes
• 2 large slices sourdough bread, about 1/2 inch thick each
• 4 ounces burrata (see note), sliced into small pieces

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