Last Wednesday we were Husbands That Hike. Traci York, the talented woman behind Vanilla and Bean, invited us to participate in a campaign where bloggers all over the country would post nature photos on Earth Day to help spread awareness about the sale of public lands to private companies. For our contribution, we made plans to take pictures at Point Mugu State Park in Malibu, one our favorite spots in Southern California. Just over an hour’s drive, we wound through canyons and zipped through tunnels, finally arriving at the vista where your breath is taken away by the spectacular greeting of the Pacific Ocean. Adam’s brother Josh rode with us, and the windows were rolled down as we cruised along Pacific Coast Highway, finally arriving at the Ray Miller Trail. The three of us trekked over eleven miles through the beautiful Santa Monica mountains surrounded by wildflowers that blanketed the hillsides and lined the path with every color of the rainbow. It was a perfect day for a hike with pleasant temperatures, cool breezes, and ocean views nearly the entire time. On the way to the park, we picked up sandwiches from a local Italian deli for our lunch on the trail, but next time… we’re packing these babies. This outstanding recipe is from Lily Diamond’s new cookbook Kale & Caramel, so turn on the oven, and let us all say its glorious title together: burrata artichoke tartines with roasted lemon mint pesto!
These tartines are as wondrous as they sound. Crispy slices of baguette are toasted in a skillet with olive oil until golden brown. Topped with a dollop of creamy burrata, artichoke hearts, and a tangy roasted lemon mint pesto made with raw garlic and toasted hazelnuts you will want to eat by the spoonful, each slice is garnished with a pretty mint leaf and a pinch of red pepper flakes, taking these tasty tartines to extraterrestrial territory. When we told Lily this was the first recipe we were trying from her book, she mentioned these are the same treats being served at the release party on May 2nd. Perfect for entertaining, this colorful recipe is a party in itself.
This entire batch was devoured immediately after taking these pictures. Our willpower was tested by having this tempting treat staring us in the face while we were trying to get the right shot. We will definitely be serving these at our next get-together: you can make the pesto ahead of time so all you need to do on the big day is toast the baguette. For the pesto, you just roast thin slices of lemon in the oven, toast some hazelnuts on the stove, then blend everything in a food processor. This inspired way of making pesto will last for days in the refrigerator—unless you’re like us and add it to basically everything in the house. This zesty appetizer nearly brought us to tears and we cannot wait to try the other recipes in Lily’s gorgeous new cookbook. Join us today live on Instagram at 12pm PST, as we are excited to announce our very first guest: the brilliant Emma K. Morris—photographer extraordinaire, whom you may remember from our crispy tofu post—will be joining us, and we will be preparing this addictive appetizer together live from our kitchen. Ok, time to go get ready!
Burrata Artichoke Tartines with Roasted Lemon Mint Pesto
adapted from Kale & Caramel: Recipes for Body, Heart, and Table by Lily Diamond
For the pesto:
1/2 medium lemon
1/4 cup plus 3 tablespoons olive oil, divided
1/4 cup (36g) hazelnuts or almonds
1 cup (25g) fresh mint leaves
2 large cloves garlic (10g), minced or pressed
1/4 teaspoon salt
2 tablespoons olive oil
1 baguette, cut into 3/4-inch slices
12 ounces (340g) burrata cheese, at room temperature
1 cup artichoke hearts in oil
mint leaves, for garnish
red pepper flakes, optional for garnish
Make the pesto:
Preheat the oven to 450°F/232°C, and line a baking sheet with parchment paper. Cut the lemon half into thin slices, and remove any seeds. Arrange the slices on the parchment paper in a single layer. Drizzle 1 tablespoon of the olive oil over the slices, then bake for 15 to 17 minutes, until the lemons begin to caramelize. Let the pan cool for about 10 minutes.
While the lemons are cooling, place the hazelnuts in a dry skillet. Place over medium-low heat and cook until the nuts are fragrant and beginning to brown, stirring often to prevent scorching. When done, transfer immediately to a plate to cool and prevent them from overcooking in the hot pan. Let cool for 5 to 10 minutes, then transfer to a food processor. Add the lemon slices, mint, garlic, salt, and pulse to blend. With the machine running, add the remaining 1/4 cup plus 2 tablespoons olive oil. Stop and scrape down the sides as needed, and pulse one last time. Transfer to a bowl if using immediately, or an airtight storage container in the fridge for up to a week.
Assemble the tartines:
Heat a large heavy skillet over medium heat. Add the olive oil, then lay the baguette slices in the pan—you may have to do this in batches, depending on the size of the pan. Cook until the undersides are golden brown and crispy, then flip and toast the second side as well. Transfer the slices to a serving tray, spread each slice with a dollop of burrata, then top with one or two artichoke hearts, small spoonfuls of pesto, a fresh mint leaf or two, and a sprinkle of red pepper flakes if desired. Serve warm, with extra pesto at the table, and enjoy!