VEGAN BURRATA CAPRESE TOAST

Vegan Burrata Caprese Toast:

• In a small bowl combine halved grape tomatoes, a generous drizzle of Monini Organic Extra Virgin Olive Oil, sea salt, and pepper. Stir together with a spoon.
• Next, toast bread slices until lightly crispy.
• Once toasted, spread a generous amount of pesto on each toasted bread slice.
• Take a few vegan deli slices and rip them apart and layer them over the pesto.
• Top with vegan burrata. With a small spoon spread it out over the bread slice and top the burrata with more pesto.
• Top it all with halved cherry tomatoes. If desired, add more drizzles of olive oil, salt, and pepper.
• Transfer to the oven for a few minutes, just enough to warm the toppings and slightly melt the vegan burrata cheese.
• Garnish with fresh basil leaves and balsamic before serving. Enjoy!

Homemade  PESTO:

• In a food processor, combine walnuts and garlic until a fine crumb forms.
• Add basil, lemon juice, salt, black pepper, and nutritional yeast. Blend until a paste forms, scraping down the sides as needed.
• Stream in olive oil with the motor running to form a sauce. Add more oil if needed to reach a smooth, thick texture.
• Adjust seasonings: Taste and add more salt, lemon, garlic, or nutritional yeast if desired.
• Store: Keep the pesto in an airtight glass jar in the fridge for up to 5 days.