Zucchini & Yellow Squash Carpaccio with Pesto & Burrata

Ingredients

• 1/4 cup pine nuts, toasted, chopped

• 1 (about 1/2 lb) yellow squash

• 1 (about 1/2 lb) zucchini

• 1/2 tsp salt, plus additional to taste

• 1 container (8 oz) Italian burrata cheese, drained, each piece halved

• Freshly ground pepper to taste

• 1 Tbsp extra virgin olive oil, divided

• 4 Tbsp basil pesto sauce, divided

• 1/4 tsp red pepper flakes

Directions

1. Slice yellow squash and zucchini on mandoline into rounds about 1/8 to 1/16-inch thick. Lay flat in single layer on separate baking sheet; sprinkle evenly with salt. Let rest about 10 min at room temp.
2. Transfer slices gently to colander (do not rinse). Press lightly using paper towel; pat dry. Arrange slices in alternating spiral pattern on 4 plates; center burrata on each plate. Season with salt and freshly ground black pepper; drizzle each serving with 1/4 Tbsp oil and 1 Tbsp pesto. Sprinkle evenly with pine nuts and red pepper flakes.

Burrata Cheese