Ingredients

DaVinci Extra Virgin Olive Oil
2 teaspoons fresh lemon juice, plus more for brushing
2 (4-ounce) balls burrata cheese, drained
1 6.7 oz jar Sacla Wild Garlic Pesto
3 large pears

Directions

1. Cut the pears lengthwise into four 1/4-inch-thick planks, reserving the bulbous edges for another use.
2. Use a paring knife to cut out the core from the middle slices. Brush the planks on both sides with lemon juice to prevent browning.
3. Tear each burrata ball into 6 chunks and place a piece on each pear.
4. Spoon the pesto on top, drizzle with DaVinci EVOO, and serve immediately.

Products Used