Pesto Pizza Toast

Simple, Open, and Abundantly Good

There is something quietly honest about toast. It doesn't pretend to be more than it is — and yet, in the right hands, it becomes a small occasion. This is that kind of recipe. Burrata melting slowly into sourdough, a bright tomato dressed with lemon and good olive oil, and pesto laid gently over the top like a final, unhurried thought. It comes together in minutes, but it doesn't feel rushed. It feels like something you'd make for yourself on a slow afternoon, and then make again the next day.

Ingredients

• 2 slices of tomato
• 1 tablespoon Alessi Extra Virgin Olive Oil
• juice from 1/2 lemon
• 1 teaspoon Alessi All Natural Sea Salt
• 1/2 stick butter
• 2 slices sourdough bread
• 2 pieces Burrata cheese
• 1/3 cups grated Parmesan cheese
• 4 tablespoons Alessi Pesto

Instructions

1. Slice 2 pieces of sourdough bread, spread butter on each slice.
2. Slice the tomato (2 slices, 1 for each piece of bread), on a plate pour the olive oil, lemon juice, and sea salt onto the tomato slices.
3. Place bread on a low/medium pan and cook until lightly toasted.
4. Spread the burrata onto the toasted bread, add the tomatoes, and parmesan, and boil on high until cheese is melted and bread has slight brown edges.
5. Add Pesto on top of the tomato and add more grated parmesan.