Add all of the pesto ingredients into a food processor and blend until smooth. Taste for seasoning and adjust salt and pepper as needed. Leftover pesto can be stored in fridge for up to a week, or frozen for later use.

Preheat oven to 400 degrees.

Slice ciabatta rolls in half length wise as if you were making a sandwich. Then slice in half vertically so you now have 4 square/rectangle pieces per roll, totaling 12 pieces. Or slice baguette into 1/2-inch thick pieces. Place flat side up onto a baking sheet. Drizzle with good olive oil and season with salt and pepper. Bake or grill for 3-5 minutes, just to warm them through and soften, you don’t want them too toasted or crispy.

Once ciabatta rolls are out of the oven, drizzle with honey (this is what makes the dish and makes everyone wonder where the hint of sweetness is coming from, don’t skimp!). 

Gently slice the burrata cheese ball, the filling will start to ooze out and you want to use the outer part and soft filling on each piece. Slice evenly and place on top of all 12 ciabatta rolls. Spoon some pesto over the cheese, and sprinkle with chopped walnuts and additional salt and pepper, and a drizzle of olive oil and additional honey if desired. 

Serve immediately, or at room temperature.