Fresh bread with burrata, pesto, and pine nuts

Toast the sourdough bread slice in a pan with a little olive oil until golden brown. If you prefer fresh bread, skip the toasting – both versions are excellent.

Prepare the cream: mix cream cheese, mayonnaise, chopped chives, and a little grated Parmesan. Season with salt and pepper, then spread thinly on the bread.

For the pesto, place arugula, garlic, spinach, the remaining Parmesan, Pecorino, basil, and olive oil in a food processor. Process until creamy, then spread a thick layer on the bread.