Elysian Burrata & Artichoke Tartines with Zesty Roasted Lemon Mint Pesto
Inspired by the vibrant spirit of Los Angeles and a nostalgic dining experience at Gjelina, these delightful tartines offer the perfect blend of flavors and textures. The creamy richness of burrata meets the briny goodness of artichokes, all topped with a zesty roasted lemon mint pesto that is the embodiment of freshness and brightness. Roasting lemons enhances their sweetness while mellowing their acidity, creating a harmonious balance when blended with mint and nutty hazelnuts. Perfect for a charming brunch, a light lunch, or as a stunning appetizer for gatherings, these tartines are sure to impress with every bite, inviting you to savor the beauty of life amidst the chaos.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
lemon
1/2 medium (washed, thinly sliced, and seeded)
olive oil
1/4 cup plus 3 tablespoons (divided for roasting lemons and drizzling on bread)
fresh mint leaves
1 cup (for pesto)
toasted hazelnuts (or almonds)
1/4 cup (for pesto)
garlic cloves
2 (for pesto)
sea salt
1/4 teaspoon (for pesto)
baguette (or bread of choice)
1/2 (thickly sliced)
olive oil
to drizzle (on bread)
burrata cheese
8 ounces (dolloped on tartines)
artichoke hearts (packed in oil)
1/2 cup (for topping tartines)
fresh mint leaves
1 small handful (for garnish)
crushed red pepper flakes
to taste (for garnish)
Instructions
1
Preheat your oven to 450°F (232°C) and line a small baking sheet with parchment paper.
2
Arrange the lemon slices on the baking sheet in a single layer and drizzle with 1 tablespoon of olive oil. Roast the lemons for 15 to 17 minutes, or until they start to caramelize and the juices become sticky.
3
Once roasted, allow the lemons to cool for about 10 minutes. Transfer them to a small food processor and add the remaining olive oil (1/4 cup and 2 tablespoons), fresh mint leaves, toasted hazelnuts (or almonds), garlic cloves, and sea salt. Pulse until the mixture reaches a lightly chunky pesto consistency.
4
As the pesto is blending, prepare the bread by gently toasting the baguette or your choice of thickly sliced bread to your desired level of crispness. Drizzle the toasted bread with a little olive oil.
5
To assemble the tartines, dollop generous amounts of burrata onto each slice of toast, followed by one or two artichoke hearts.
6
Top the tartines with the roasted lemon mint pesto, decorative fresh mint leaves, and a sprinkle of crushed red pepper flakes to taste.
7
Serve immediately and enjoy the burst of delightful flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Elysian Burrata & Artichoke Tartines?
They are delightful open-faced sandwiches featuring creamy burrata, briny artichokes, and a unique roasted lemon mint pesto.
What inspired this recipe?
This recipe was inspired by the vibrant spirit of Los Angeles and a nostalgic dining experience at Gjelina.
What kind of bread is best for these tartines?
A baguette or any thickly sliced bread of your choice works perfectly for this recipe.
How do you prepare the lemons for the pesto?
Wash, thinly slice, and seed the lemons, then roast them at 450°F for 15 to 17 minutes until caramelized.
What is the benefit of roasting the lemons?
Roasting lemons enhances their sweetness while mellowing their acidity, creating a harmonious balance.
Can I substitute hazelnuts in the pesto?
Yes, you can use toasted almonds as a substitute for hazelnuts in the roasted lemon mint pesto.
How much burrata cheese is required?
The recipe calls for 8 ounces of burrata cheese to be dolloped onto the tartines.
What type of artichokes should I use?
Use 1/2 cup of artichoke hearts that are packed in oil for the best flavor profile.
What temperature should the oven be for roasting lemons?
The oven should be preheated to 450°F (232°C).
How long does it take to roast the lemon slices?
The lemon slices should roast for approximately 15 to 17 minutes until the juices become sticky.
What ingredients are in the roasted lemon mint pesto?
The pesto consists of roasted lemon slices, olive oil, fresh mint leaves, toasted hazelnuts or almonds, garlic, and sea salt.
What is the desired consistency of the pesto?
The mixture should be pulsed until it reaches a lightly chunky pesto consistency.
How should the bread be prepared before assembly?
Gently toast the bread to your desired level of crispness and drizzle it with a little olive oil.
Is this recipe suitable for vegetarians?
Yes, these burrata and artichoke tartines are a vegetarian-friendly dish.
What garnishes are used for the tartines?
Top the tartines with decorative fresh mint leaves and a sprinkle of crushed red pepper flakes.
How many garlic cloves are needed for the pesto?
The recipe requires 2 garlic cloves for the pesto mixture.
Can I make the pesto in a food processor?
Yes, a small food processor is ideal for pulsing the roasted lemons and other pesto ingredients.
How much olive oil is used in the entire recipe?
The recipe uses 1/4 cup plus 3 tablespoons of olive oil, divided between roasting and drizzling.
Should the roasted lemons be cooled before blending?
Yes, allow the roasted lemons to cool for about 10 minutes before transferring them to the food processor.
Are the artichoke hearts cooked or raw?
The recipe uses oil-packed artichoke hearts, which are typically pre-cooked and ready to eat.
What provides the heat in this dish?
The heat comes from the crushed red pepper flakes added as a garnish to taste.
Is this recipe suitable for a brunch?
Yes, these tartines are perfect for a charming brunch, a light lunch, or as an appetizer for gatherings.
How much fresh mint is needed for the pesto?
You will need 1 cup of fresh mint leaves specifically for the pesto.
Should the lemon slices be seeded?
Yes, ensure the lemon slices are seeded before roasting to avoid bitterness in the pesto.
How do you assemble the tartines?
Dollop burrata onto toast, add artichoke hearts, top with pesto, and add garnishes.
What kind of salt is used?
The recipe specifies using 1/4 teaspoon of sea salt for the pesto.
Can I use water-packed artichokes instead?
While oil-packed are suggested for richness, you can use water-packed artichokes if they are well-drained.
How many servings does this recipe make?
The recipe uses half a baguette, which typically serves 2 to 4 people as an appetizer or light lunch.
What should I do if the pesto is too thick?
You can add a tiny bit more olive oil until the desired chunky consistency is reached.
Should the tartines be served warm?
They should be served immediately after assembly while the bread is still toasted and fresh.