I was inspired by a featured recipe from my favorite sustainable food delivery service, Good Eggs. I love that it looks like and tastes like Spring on a plate and features one of my favorite springtime ingredients, English peas. This recipe doesn’t stop there, however. The peas then combined with burrata cheese — making the dish totally sublime!
The English peas are also paired with mint in this recipe and as you know, the two are naturals together and can be married in a myriad of ways, including in pasta and risotto! Green olives are added for a nice tang and OMG, this crostini is amazing.
Now back to burrata! BURRATA, my friends, makes everything better. If you haven’t tried, run don’t walk to your nearest cheese counter. Burrata is soft mozzarella on the outside filled with a creamy soft center – like a molten-cake of cheese. It’s magic! If you’re ambitious you can make your own burrata, which I confess on my bucket list to try but I’ve been seeing it in more and more grocery stores lately.
Now, good bread is the foundation here and I’d recommend getting the best you can find. We bought our favorite sour dough levain from a local bakery and it was perfect. As you can see, we demolished these and so will you!
Simple Burrata Pea Crostini with Mint
As an impressive appetizer or an exquisite lunch, this easy crostini recipe is sure to be a hit. Chopped the olives and mint ahead of time for quick assembly.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 6
- Category: Appetizers
- 6 Thick slices sourdough levain or Country bread
- 16 oz Fresh burrata
- 1 lb English Peas, shelled
- 24 Castelvetrano olives, pitted and roughly chopped
- 1/2 C mint, roughly chopped
- Olive oil, to drizzle
- Salt and pepper
- Drain burrata in a colander lined with a paper towel—you don’t want to pierce the skin of the burrata, but you do want any extra liquid to drain off.
- Toast your sourdough bread until golden brown
- Cut the toasts in half.
- Drizzle with olive oil.
- Carefully divide the burrata between the pieces of toast, making sure that the creamy drippings make their way onto the toast.
- Divide the peas, olives and herbs between each piece. Finish with a generous drizzle of olive oil, salt and pepper.
- Serve immediately.
I’ve also made this with un-toasted fresh bread and it’s just as perfect.