Summer Pea Crostini with Burrata & Mint
Perfect for cocktail hour with a glass of cold rosé, or as a light summer lunch or dinner alongside a green salad, this bright and fresh crostini will quickly become a summer standby in your kitchen. You can prep all the ingredients in advance, and assemble at the last minute, for effortless entertaining.
Total Time: 20 minutes
Serves 4 as an appetizer
· 2 tablespoons extra virgin olive oil, plus more for serving
· 2 cups cooked peas
· 2 cloves minced garlic
· 1 small handful fresh mint and basil, chopped (to taste)
· Kosher salt and black pepper to taste
· 6 slices of your favorite bread (I used sourdough here)
· Burrata, micro greens, and fresh lemon juice, to serve
1. In a skillet, heat the olive oil over medium heat. Add the peas and the garlic, and cook for 2-3 minutes until warmed through and fragrant. Season to taste with salt and pepper.
2. In a blender or food processor, add the pea mix, and the fresh herbs. Blitz 2-3 times, until combined but still chunky with texture.
3. Broil the bread slices in the oven for 1-2 minutes on each side, until just warmed through and turning crispy around the edges.
4. Spread the pea mixture evenly on each slice, and top each slice with a torn piece of burrata, a sprinkling of micro greens, and a squeeze of fresh lemon juice. Drizzle with olive oil if desired, and enjoy!