3 red bell peppers
1 tbsp good quality balsamic vinegar
6 slices sourdough
A garlic clove
150-200g ball of Burrata
For the pesto:
2 garlic cloves, crushed
Large bunch of basil
Juice of one lemon
Preheat the oven to 180 degrees, fan setting.
Finely slice the red peppers and place onto a roasting tray.
Add a good glug of olive oil and toss with your hands.
Cook for 30-40 mins until the peppers are soft and slightly coloured. Once cooked remove from the oven, drizzle over the balsamic and toss to coat.
To make the pistachio pesto, place the pistachios into a food processor and blitz until they resemble breadcrumbs.
Add the garlic, basil, juice of the lemon, a good pinch of salt and a generous amount of olive oil. Blitz until you have a textured but spoonable pesto, adding more oil if you need. Season to taste.
Toast the sourdough and rub a chopped garlic clove over one side as they come out of the toaster.
Arrange the peppers onto the toasts, tear over the Burrata (don’t worry if it’s a little messy) and finish with the pistachio pesto.
Recipe by Alexandra Dudley IG @alexandradudley