3 tbsp. of sun-dried tomato pesto (Homemade Products)
1 burrata; about 225 g (½ lb), drained and sliced
45 ml (3 tbsp) of fresh basil leaves, roughly chopped
2 to 4 slices of fresh tomatoes
2 tbsp. of olive oil
Ground pepper (to taste)
2 slices of Campagnolo bread
2 slices of Prosciutto / Italian ham (optional)
Step 1: Spread the sun-dried tomato pesto on each slice of bread. Add the fresh tomatoes, burrata and fresh basil. Garnish with olive oil and pepper.
Step 2: In a pan at medium-heat, brown the sandwich in olive oil for about 3 minutes on each side, or until golden-brown. Serve immediately. Bon appétit!
*Recipe courtesy of Richmond Italian Market