burrata with croutons and nettle and basil pesto

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Burrata with croutons and nettle and basil pesto

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Creamy burrata gets served up alongside croutons for crunch and a pepped up nettle pesto. A simple spring starter from Bancone‘s executive chef, Ben Waugh.

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

Directions

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Burrata with croutons and nettle and basil pesto

Ingredients

Directions

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