Fresh bread with pesto, burrata and pine nuts

Toast the sourdough bread slice in a pan with a little olive oil until golden and crispy. If you prefer a simpler version, you can use fresh bread without toasting it.

In a small bowl, mix the fresh cow's cheese with mayonnaise, finely chopped chives, and half of the grated Parmesan. Season with salt and pepper to taste. Spread a thin layer of this cream on the bread slice.

Prepare a quick pesto by blending arugula, spinach, fresh basil, garlic, the remaining Parmesan, Pecorino cheese, and extra virgin olive oil until you get a homogeneous consistency. Add a generous layer of pesto over the cheese cream.