Instructions
- In a food processor, blend the pistachios, basil, and olive oil until you reach a fairly smooth purée. Season with salt and pepper to taste. Set aside.
- In a small saucepan, combine the sugar and honey. Heat over medium heat until the sugar has dissolved and the mixture turns a light amber color.
- Remove from heat and stir in the pistachios and sesame seeds.
- Immediately pour the mixture onto a small baking sheet or plate lined with parchment paper. Sprinkle with a pinch of fleur de sel and refrigerate until completely cooled. Once the crunch has hardened, break it into small pieces.
- Spread the pistachio purée onto the bottom of a large serving plate. Place the burratas in the center, then arrange the cucumbers around them.
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Drizzle with olive oil and garnish with pieces of honey crunch, fresh basil leaves, and freshly ground black pepper. Serve with toasted bread.
