Cook Time: 30 minutes


Servings: 2


Difficulty: Easy



For the Crostinis



1 baguette (full or half size)

4Tbsp olive oil

For the pesto

60g rocket leaves

30g pine nuts, toasted (15g for pesto/ 15g for serving)

25g walnut pieces, toasted

1 tsp roasted garlic/ 1 garlic clove finely grated

1 Tbsp lemon juice + zest of half the lemon

½ tsp Sea salt

5-6 Tbsp olive oil




To serve



2 x JULIENNE BRUNO Burrella® (115g)

15g Pine nuts, toasted (see above)

Olive oil


STEP 1: Preheat the oven to 210c. Slice the baguette on the diagonal, in a large bowl combine with the olive oil and toss pieces until evenly coated. Place on a baking tray and bake for 10-15 minutes (turning half-way through) or until gloriously golden.


STEP 2: Combine all ingredients for the pesto in the small bowl of a food processor/ mini chopper. Pulse until combined. With the motor running, drizzle in the olive oil until the pesto comes together, add a splash more if required. Taste, adding a pinch more salt if required.


STEP 3: Generously spoon out pesto onto individual serving plates, nestle one Burella on top then scatter over pine nuts and a drizzle of olive oil. Cut into Burrella®, liberally scoop up with the pesto and spread on crostini.



Field notes

Translated into Italian, Crostini means ‘little crusts’ and they are the perfect pairing with our Burrella®


Slicing the baguette on the diagonal gives more surface area to load up with this dream topping combo. If you wanted to serve these as sharing plates on a table, maybe one Burrella® between two people, simply cut the baguette straight across for a more bite size crostini.


This pesto recipe makes enough for you to be really generous with your servings and have enough left over for another dish. Simply store the remaining pesto in a jar, top with a little more olive oil to cover (this will make sure the pesto doesn't begin to oxidise) and store in the fridge for up to 4 days.


Finally, this recipe can be supersized for lunch/ dinner. Simply replace the baguette with a sourdough loaf or any other of your favourite crusty bread then load up a toasted slice with a thick smear of pesto and then a Burrella® on top. 


Field notes