• 1 Slice Pane Turano
• 1-2 Heirloom tomatoes, thinly sliced
• 2 tbsp shelled and roasted pistachios
• 1 garlic clove, peeled
• fresh basil to garnish
• balsamic glaze to drizzle
• extra-virgin olive oil to drizzle
• Salt and black pepper to taste

① In your food processor with the blade attachment, pulse together the pistachios, garlic, salt, and black pepper. Add the purslane and lemon juice and pulse to combine. Then with your food processor running, stream in the olive oil, stopping to scrape down the sides of the bowl as necessary. Continue processing the pesto until your desired consistency is reached, adding more olive oil if you prefer a thinner pesto. Transfer the pesto to a clean container and refrigerate it until you’re ready to use it.
② Place your Pane Turano slices onto a baking sheet and brush them with olive oil. Toast them either on your grill or under your broiler. Then remove them from the heat source and rub the garlic clove all over their surfaces. Discard any of the remaining garlic clove.
③ Top each piece of Pane Turano toast with sliced tomatoes and a few dollops of pesto. Sprinkle with chopped pistachios and a pinch of salt and black pepper, if desired. Enjoy immediately.