Zucchini Carpaccio
1/4 cup Pine nuts, coarsely chopped
1 1/2 teaspoons confectioners' powdered sugar
1/4 teaspoon red pepper flakes
1/2 teaspoon water
1 yellow squash (about 1/2 lb), 1 zucchini (about 1/2 lb)
1/2 teaspoon salt
1 8 oz container Italian Burrata Cheese, drained, each piece halved
Freshly ground pepper to taste
1 Tablespoon Frantoio Extra Virgin Olive Oil from Olive Oil Etcetera
4 Tablespoon basil pesto sauce, divided (optional)
Preheat oven to 250 degrees. Add pine nuts, sugar, red pepper flakes and water to small bowl; stir to combine. Spread mixture in single layer on baking sheet; bake 15-20 minutes until toasted. Let cool
Slice yellow squash and zucchini 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 minutes at room temp.
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 Tablespoon Frantoio Extra Virgin Olive Oil and 1 Tablespoon pesto. Sprinkle evenly with pine nut mixture.