Tomato Leaf Pesto, California Burrata & Roasted Tomato Toast Recipe | California Dairy Foodservice
realcaliforniamilkfoodservice.com
Tomato Leaf Pesto (Yield 5 cups): 3 cups tomato leaves, washed 2 cups fresh basil leaves and stems 4 cloves fresh garlic 2 tsp kosher salt 1 cup shredded Real
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Ingredients
- 3 cups tomato leaves, washed
- 2 cups fresh basil leaves and stems
- 4 cloves fresh garlic
- 2 tsp kosher salt
- 1 cup shredded Real California Parmesan cheese
- ½ cup pine nuts, toasted
- 2 cups olive oil
- 24 oz Real California Burrata cheese
- 4 quarts grape tomatoes
- 1/2 cup canola oil
- 1/4 cup soy sauce
- 3 Tbsp minced fresh garlic
- Salt and pepper, as needed
- 1 quart micro arugula
- 3 Tbsp fresh lemon juice
- 2 Tbsp extra-virgin olive oil, as needed
- 1 Tbsp kosher salt
- 3 large loaves freshly baked ciabatta or focaccia, thickly sliced
- Fresh basil leaves, torn
- Extra-virgin olive oil
- Freshly cracked pepper Cheese, Parmesan, Burrata
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