As served at the Culinary Institute of America's "World of Flavors" event where Colavita was proud to partner with the Mushroom Council. Click here for the recipe for the Fava Bean Pesto
Origin: Steve Solomon, FSInsights and Micael Foley, Michael Foley Foods
8 ounces Cremini mushrooms 1 tablespoon COLAVITA Extra Virgin Olive Oil 1 clove garlic, slivered 1 (12-inch) whole wheat or black olive flatbread 1/2 recipe Fava Bean Pesto 4 ounces burrata cheese COLAVITA Truffle Oil Salt and freshly ground pepper 1 tablespoon chopped fresh oregano leaves
Saute the mushroom in olive oil along with the garlic slivers. Use hot, cold or room temperature.
Spread the fava bean pesto on the flatbread. Evenly distribute the mushrooms; then slice and distribute the burrata. Sprinkle with touches of salt and cracked pepper; drizzle with the truffle oil. Finish with the oregano.