Whole Milk Burrata with Pumpkin Seed Pesto

Serves 1

• 1 4-oz ball of burrata

• ½  oz arugula

• ½ oz mache for garnish

• Pomegranate seeds for garnish

• 2 large slices bread toasted with olive oil for crostini

Pumpkin seed pesto:

• 2 oz pumpkin seed oil

• 1 ½ oz pumpkin seeds, toasted and lightly ground

• Pinch of parsley

Method:

1. Use mache to hold burrata in bowl or plate. Sprinkle the pomegranate seeds around the burrata.

2. Spoon the pumpkin seed pesto over the top and enjoy on top of crostini!