Pesto

2 cups cubed country bread

½ cup water

2 cups fresh fl at-leaf parsley leaves

1 cup olive oil

1 teaspoon capers

4 anchovy fillets

½ teaspoon salt

1½ pounds burrata cheese, cut into small pieces

(you should have about 3⅓ cups)

1 cluster cherry tomatoes on the vine or 1 pint Sea salt to taste

Lemon oil to taste

Combine all the pesto ingredients in a food  processor and blend until semi-smooth.

To assemble, place ¼ cup of pesto in a clear glass, add ⅓ cup of burrata, and top with 2 or 3 cherry tomatoes. Sprinkle with salt and drizzle with a few drops of lemon oil.

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