Bancone's Burrata with croutons and nettle and basil pesto
Creamy burrata gets served up alongside croutons for crunch and a pepped up nettle pesto, for a simple spring starter.
Ingredients
- 8 very thin slices ciabatta, ideally stale
- Olive oil to fry and drizzle
- 6-8 burrata (depending on servings)
- For the pesto
- 25g nettles
- 25g pine nuts
- 1 garlic clove, roughly chopped
- 25g parmesan
- 1 tsp lemon juice
- Tiny pinch chilli flakes
- 25g basil, plus plenty of extra leaves to serve
- 70ml olive oil
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