Dandelion Pumpkin Seed Pesto & Heirloom Tomato Crostini

In-Season Spring Recipes Appetizers Spreads, Sauces, & Dips

The dandelion pesto has a slightly bitter taste that melds well with the mellow flavors of the burrata. Diced heirloom tomatoes provide a pop of color to the finished dish.

By Chef Terri Milligan / Photography By Chef Terri Milligan | March 17, 2021

Ingredients

SERVINGS: Makes 6 Crostini and 1½ cups of pesto.

PESTO:

¾ c. hulled unsalted green pumpkin seeds
2 garlic cloves, minced
1/3 c. finely grated Parmesan
About 3 c. loosely packed cleaned dandelion greens
1 c. packed arugula leaves
Zest of one lemon
1 Tbsp fresh lemon juice
½ c. extra-virgin olive oil
Salt and pepper to taste

CROSTINI:

2 c. of coarsely chopped heirloom tomatoes
2 Tbsp finely chopped shallot
1 garlic clove, minced
2 Tbsp capers, drained, rinsed and patted dry
2 Tbsp chopped Italian parsley
Salt and pepper to taste
6 slices French or Italian bread
Extra-virgin olive oil
5 oz burrata
3 Tbsp finely shredded Parmesan

Preparation

PREPARE THE PESTO:

In the bowl of a food processor, combine the pumpkin seeds, garlic Parmesan dandelion greens, arugula, lemon zest and lemon juice. Pulse to combine. With processor on, slowly add the olive oil through the feed tube. Season to taste with salt and pepper. Use immediately or store in a jar in the refrigerator.

PREPARE THE CROSTINI:

In a mixing bowl, combine the heirloom tomatoes, shallot, garlic, capers and parsley. Season to taste with salt and pepper.

DIRECTIONS:

Place the bread on a baking sheet pan. Brush top of bread with olive oil. Toast under the broiler until lightly browned. Spread toasted bread slices with the burrata cheese. Top with a generous amount of dandelion pesto. Top with the tomato mixture. Garnish with the shredded Parmesan.