Burrata Artichoke Tartines With Roasted Lemon Mint Pesto

• 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 1/4 cup almonds
• 2 garlic cloves
• 1/4 teaspoon sea salt
• Burrata Artichoke Tartines
• 1/2 baguette, thickly sliced or 1 loaf bread, of choice thickly sliced
• olive oil, for drizzling
• 8 ounces burrata cheese
• 1/2 cup artichoke hearts packed in oil
• 1 small fresh mint leaves, for garnish
• crushed red pepper flakes, to taste

1. Make the Pesto:
2. Preheat the oven to 450 degrees F. 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 oil. Roast for 15 to 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 have a very lightly chunky pesto.
3. Make the Tartines:
4. Gently toast the sliced baguette or bread to the desired crispness. Drizzle with oil, dollop with burrata, add an artichoke heart or two, top with pesto, and finish with a couple of fresh mint leaves and red pepper fakes.
5. Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: https://www.amazon.com/Kale-Caramel-Recipes-Heart-Table/dp/1501123394.

lemon, olive oil, mint, hazelnuts, garlic, salt, tartines, baguette, olive oil, burrata cheese, mint, red pepper

Taken from www.food.com/recipe/burrata-artichoke-tartines-with-roasted-lemon-mint-pesto-531952 (may not work)