Camille Styles

From Camille's Kitchen

Burrata Toasts with Caramelized Walnuts and Mint-Pomegranate Pesto

November 27th, 2017

I’m making it official: these toasts are being crowned my Appetizer of Holiday 2017. Each year, it always happens that I end up obsessing over one perfect snack-y bite, then serve it every excuse I can find throughout the season. We’re talking the Thanksgiving feast, holiday dinner party we always host for friends — plus potlucks, happy hours and family chats over glasses of wine in between. Last year, it was sweet potato crostinis, and this year it’s without a doubt these burrata toasts with caramelized walnuts and mint-pomegranate pesto. Not only are they addictively delicious, they’re Christmas colors, too! For the next post in our series with California Walnuts, I’m sharing the recipe for caramelized walnuts I’ve been making for years, and they happen to be the perfect sweet and crunchy topping for these toasts. Read on, and I’d love to hear what appetizers you guys are making this holiday season in the comments!

photos by kristen kilpatrick

Burrata Toasts with Caramelized Walnuts and Mint-Pomegranate Pesto

burrata toast with walnuts, figs, and pomegranate seeds

Serves 8


Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins
Serving Size: 2 slices 

  • 1 cup California walnuts (shelled)
  • 1/2 cup sugar
  • 1 cup water
  • 1/4 teaspoon of sea salt (I like to use Maldon)
  • 1 loaf rustic country bread or french baguette (avoid a bread with too many “holes” in it or the ingredients will fall through)
  • 2 tablespoons extra-virgin olive oil
  • 1 ball of burrata cheese (or, substitute fresh mozzarella)
  • 8 – 10 ripe fresh figs, sliced thinly
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh mint leaves for garnish

for the mint pesto:

  • 1/3 cup California walnuts (shelled)
  • 2 cups fresh mint leaves
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • juice of 1 lemon


  1. Preheat the oven to 350 °F degrees.
  2. In a small saucepan, combine the walnuts, sugar and 1 cup water. Bring to a boil, stirring, until the sugar dissolves. Cook over moderate heat, stirring, for 5 minutes.
  3. Using a slotted spoon, transfer the walnuts to a parchment-lined baking sheet, and sprinkle lightly with salt. Bake for 9 minutes, or until the nuts are fragrant and lightly caramelized. Let cool.
  4. Make the mint pesto by adding all ingredients to a food processor or blender, and blending until well-combined. I like to leave it a tiny bit chunky so you can see the flecks of the mint.
  5. Slice bread thinly into about 1/2-inch slices. Heat broiler (or, you could also use an indoor grill pan on stove.) Brush each side of bread slices with extra virgin olive oil, then broil until lightly charred, turning once, about 1 minute per side.
  6. Transfer to a cutting board. On each still-warm toast, spread about a teaspoon of the burrata. Drizzle with mint pesto, top with a slice or 2 of fresh figs, then scatter walnuts and pomegranates over the tops of the toasts. Cut each toast in half, and sprinkle with fresh mint leaves for garnish. Eat!

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Show Comments +

  1. Maja Harder says:

    This sounds like the perfect combination of some of my favorite ingredients! Love got you combine figs and mint, and it sounds like a super delicious idea. Can’t wait to try it. I

  2. Eva says:

    Burrata for the win!! This sounds so tasty! Love it 🙂

  3. Penny says:

    Any substitute for figs? Thanks

  4. Belle says:

    They look so perfectly festive! I love the addition of pomegranate 🙂

    I’m making these 3 ingredient canapés (blue cheese and fig jam on toasted sourdough bites):

  5. […] For more tips on this recipe visit […]

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