Burrata Artichoke Tartines with Roasted Lemon Mint Pesto

burrata tartine

Lily Diamond is an amazing, wonderful woman with a wonderful story who writes an equally wonderful blog (and cookbook!) with recipes that are simple and wholesome and nourishing and, yes, also wonderful. 

It's a great thing. And that's why we've chosen to use a recipe from her book "Kale & Caramel: Recipes for Body, Heart, and Table" for this week's Wednesday dinner. If you're new here, this is what's up: every Monday we release a new recipe right here on the blog, and every Wednesday at 8 pm EST we make the recipe in real time on Instagram Live at @probablythis .

You're invited to join us as we make dinner and drink wine, and if you make it along with us you can ask any questions that may arise and join us via the dual live feature!

A definitive list of reasons we're pumped to make this recipe: bread, burrata, pesto, mint, lemon. Yep. We'll be adding this to a charcuterie cause we're treating it as a dinner, and you can find our tips for that below as well!

Let's do it!

burrata tartine
burrata tartine

Burrata Artichoke Tartines with Roasted Lemon Mint Pesto

serves 2 as a snack or starter + takes 35 minutes + costs about $15

For our live show, here's the flow of this recipe: we're starting by roasting the lemon for the pesto, and while that cooks we're toasting our baguettes and topping with burrata and artichoke. Once the lemon is done we're making the pesto and putting it all over our tartines. Finally, we're topping with a little fresh mint and red pepper flakes and adding to our charcuterie.

Tools Needed

  • blender or food processor (we use a Magic Bullet lol)

  • toaster or toaster oven for toasting the baguette or bread (could also grill stove top or toss into your oven)

Roasted Lemon Mint Pesto

  • 1/2 medium lemon, washed, thinly sliced, and seeded

  • 1/4 cup plus 3 tablespoons olive oil

  • 1 cup fresh mint leaves

  • 1/4 cup toasted hazelnuts or almonds

  • 2 garlic cloves

  • 1/4 teaspoon salt

Burrata Artichoke Tartine

  • 1/2 baguette or loaf bread of choice, thickly sliced

  • Olive oil, for drizzling

  • 8 ounces burrata cheese

  • 1/2 cup artichoke hearts in oil

  • Small fresh mint leaves, for garnish

  • Crushed red pepper flakes, to taste

If you want to add this to a charcuterie board, as we'll be doing, see our notes at the end of the recipe!

Make the Pesto

Preheat the oven to 450 degrees Fahrenheit. Line a small baking sheet with parchment paper and lay the lemon slices in a single layer on the sheet. Drizzle with 1 tablespoon of the olive oil and roast for 15-17 minutes, until the juices are tacky and the lemons are beginning to caramelize. Let cool for 10 minutes, then transfer to a small food processor, add the remaining 1/4 cup plus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and blend until you've got a very light chunky pesto.

Make the Tartine

Toast the sliced baguette or bread to desired crispness. Drizzle with oil, dollop with burrata, add and artichoke heart or two, top with pesto, and finish with a couple mint leaves and red pepper flakes.


Tips for adding charcuterie, if desired:

  • 4 oz thinly sliced salami

  • 4 oz thinly sliced prosciutto

  • 4 oz pate or terrine or any spreadable meat thing of your choice

  • Accompaniments of your choosing: cornichons, figs, grapes, olives, candied pecans, honey, grained mustard, fruit preserves.

Lay out all ingredients on a board and add your tartines!

Hope to see you at 8 pm EST this Wednesday (Sept 12, 2018) to make this live!

xoxo Matt & Beau