Burrata Toast

with Green Goddess Pesto

Recipe: Rebecca Miller

Green Goddess Pesto

  • 1/4 cup Walnuts, toasted
  • 1 cup Fresh Basil Leaves
  • 1 cup Fresh Parsley Leaves
  • 1 cup Fresh Tarragon Leaves
  • 1 cup Chives, chopped
  • 2 cloves Garlic, minced
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup Extra-Virgin Olive Oil
  • 1 Avocado
  • 3 Tbs. Green Goddess Seasoning
  • Juice of 1 Lemon
  • Salt and Black Pepper, to taste


  • 1 loaf French Baguette, sliced into 1/2 inch thick rounds
  • 2 Tbs. Extra-Virgin Olive Oil
  • 8 oz. Burrata Cheese
  • 1/4 cup Sundried Tomato Pesto
  • Green Goddess Pesto


  1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet and brush them lightly with olive oil. Bake the crostini until they are crispy and lightly golden brown, about 8-10 minutes. Remove from the oven and let them cool to room temperature.
  2. In a food processor, combine the toasted walnuts, basil leaves, parsley leaves, tarragon leaves, chopped chives, minced garlic, grated Parmesan cheese, seasoning, avocado, and lemon juice. Pulse the ingredients together until they are finely chopped and combined.
  3. With the food processor running, drizzle in the extra-virgin olive oil in a slow and steady stream. Continue processing until the pesto is smooth and well-combined. Season the pesto with salt and black pepper to taste.
  4. Spread a generous spoonful of the Green Goddess Pesto onto each crostini. Break the burrata up with a fork or your hands, and spoon a dollop on top of each crostini.
  5. Garnish the crostini with a small spoonful of the sundried tomato pesto. Serve immediately and enjoy!