Taste
Burrata, Pea & Mint Crostini
Pair this with Chardonnay
Ingredients:
1
Baguette, sliced into ½-inch pieces
1 ball
Burrata
1 cup
Peas (fresh or frozen)
A few
Fresh mint leaves
2–3 tbsp
Extra-virgin olive oil
1 small
Garlic clove
To taste
Flaky salt and freshly cracked black pepper
Zest of ½
Lemon (optional, but highly recommended)
A squeeze of
Lemon juice
Instructions:
1. Toast the baguette
Brush slices lightly with olive oil.
Toast at 400°F (200°C) for 8–10 minutes until golden, or grill them.
If using garlic, rub the warm toasts with the cut side of a garlic clove.
2. Prepare the peas
Blanch frozen peas in boiling water for 1–2 minutes, then drain.
Mash about three-quarters of them with:
1 tbsp olive oil
a squeeze of lemon juice
salt and pepper
Leave some whole peas for texture.
3. Add the mint
Finely chop most of the mint and stir it into the peas.
Save a few small leaves for garnish.
4. Assemble
Spread the pea mixture over each toast.
Tear the burrata into generous pieces and place on top.
Finish with:
whole peas
mint leaves
lemon zest
flaky salt
black pepper
a drizzle of your best olive oil
Optional upgrades
Prosciutto for a salty contrast.
Toasted pistachios or almonds for crunch.
A drizzle of hot honey if you like sweet-and-spicy flavors.
A sprinkle of Parmesan or Pecorino over the peas before adding the burrata.
The finished crostini should hit all the right notes: crunchy bread, creamy burrata, sweet peas, bright mint, and just enough lemon to make everything taste fresh and summery. It's an elegant appetizer that comes together with very little effort.
Pairs with: James Cole Chardonnay
Brush slices lightly with olive oil.
Toast at 400°F (200°C) for 8–10 minutes until golden, or grill them.
If using garlic, rub the warm toasts with the cut side of a garlic clove.
2. Prepare the peas
Blanch frozen peas in boiling water for 1–2 minutes, then drain.
Mash about three-quarters of them with:
1 tbsp olive oil
a squeeze of lemon juice
salt and pepper
Leave some whole peas for texture.
3. Add the mint
Finely chop most of the mint and stir it into the peas.
Save a few small leaves for garnish.
4. Assemble
Spread the pea mixture over each toast.
Tear the burrata into generous pieces and place on top.
Finish with:
whole peas
mint leaves
lemon zest
flaky salt
black pepper
a drizzle of your best olive oil
Optional upgrades
Prosciutto for a salty contrast.
Toasted pistachios or almonds for crunch.
A drizzle of hot honey if you like sweet-and-spicy flavors.
A sprinkle of Parmesan or Pecorino over the peas before adding the burrata.
The finished crostini should hit all the right notes: crunchy bread, creamy burrata, sweet peas, bright mint, and just enough lemon to make everything taste fresh and summery. It's an elegant appetizer that comes together with very little effort.
Pairs with: James Cole Chardonnay
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