Drain oil-packed sundried tomatoes, reserving 1 tablespoon of oil. Place sundried tomatoes, toasted pine nuts, basil leaves, garlic clove, lemon juice, nutritional yeast (if using), red pepper flakes and salt in a food processor or high-speed blender.

Emulsify

With the motor running, slowly stream in 3 tablespoons extra virgin olive oil plus the reserved 1 tablespoon oil from the tomatoes until a coarse, spreadable paste forms. Stop and scrape down the sides; pulse a few more times until evenly combined but still slightly textured. Taste and adjust salt, lemon or red pepper flakes as needed. Set aside in a small bowl.

Focaccia

Preheat a grill pan or oven broiler to medium-high (or oven to 200°C / 400°F). Lightly brush both sides of focaccia slices with 2 tablespoons olive oil. Place on a baking sheet or grill pan and toast 2–3 minutes per side until golden and slightly crisp. Remove and keep warm. Sprinkle focaccia lightly with flaky salt.

Burrata & Assembly

Bring burrata to room temperature for 20–30 minutes before serving to maximize creaminess. Gently pat the burrata dry with paper towel if very wet.

On a serving plate or board, spread a generous spoonful (about 1–2 tablespoons) of sundried tomato pesto where each burrata will sit. Place burrata balls on top of the pesto. Using a small spoon or knife, score each burrata gently and allow the creamy interior to ooze slightly.

Drizzle 2 tablespoons extra virgin olive oil evenly over the burrata and pesto. Scatter micro basil over and around the cheese. Finish with freshly ground black pepper and a few flakes of sea salt to taste.

Serve immediately with warm focaccia slices on the side for scooping. Leftover pesto can be refrigerated in an airtight container for up to 5 days.