Place the hazelnuts and cheese into the blender and pulse to chop.
Add the tomatoes, hard cheese, basil leaves and 60g Garlic and Herb Whirl. Pulse to blend until the desired consistency has been achieved and season with some black pepper.
Brush 1tsp of Garlic and Herb Whirl on each slice of ciabatta and toast on a griddle.
Place the toasted ciabatta on plates and spoon some tomato pesto over the bread. Pop with the fresh burrata balls and add a sprinkle of toasted chopped hazelnuts. Finish with a drizzle of balsamic glaze and fresh basil leaves.
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