While dining out on Boston’s Atlantic Wharf, we recently sampled a cool and creamy burrata appetizer and were instantly inspired to feature the delectable cheese. For anyone unfamiliar with burrata, it’s a mild, buffalo milk cheese from Puglia, similar to the ever popular fresh mozzarella but filled with cream. It means “buttered” in Italian which is only appropriate when you cut into the outer shell to reveal a creamy, oozy interior.
While in Boston, we enjoyed balls of burrata with a chilled pea puree, and opted to merge these ingredients into a burrata, pea and mint pesto bruschetta. The cascading cheese spread atop toasted baguette slices is the perfect alfresco appetizer. The creamy pool swirls with the vibrant green pesto and the pea polka dots just dance off the platter.
Print
Burrata with Minty Pea Pesto Bruschetta
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Creamy burrata and vibrant pea pesto
make this bruschetta a delightful appetizer.
Ingredients
- 1 cup (237 ml) baguette cut into 1/4-inch slices
- Extra virgin olive oil
- 1 lbs (227 g) burrata ball
- 2 cups (473 ml) fresh peas
- 1 clove garlic
- 1/4 cup pine nuts
- juice of 1/2 a lemon
- 1/4 cup Parmigiano Reggiano cheese
- 2 tbsp chopped fresh mint
- 1/4 cup extra virgin olive oil
- salt and pepper
Instructions
- Preheat oven or grill to 350°F (177°C).
- Brush both sides of the sliced baguette with extra virgin olive oil and set on a grill or in the oven until golden brown, about 3-5 minutes per side.
- Submerge the peas in boiling water for 2 minutes. Drain and let cool.
- Add 2 cups of peas, garlic, pine nuts, lemon, Parmigiano Reggiano, and mint to a food processor and puree until coarse.
- Stream in extra virgin olive oil until smooth (add more if needed). Season with salt and pepper.
- Spoon a pool of the pea puree onto a serving plate.
- Top with burrata cheese.
- Pour over more pea pesto, a drizzle of extra virgin olive oil, salt, and pepper.
- Garnish with 1/4 cup of peas and any flowers.
- Serve spread atop the toasted baguette.
Notes
- Toasting the baguette slices until golden brown ensures a crisp contrast to the creamy burrata.
- For a richer pesto, lightly toast the pine nuts in a dry pan before adding them to the food processor.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bruschetta
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
What if I can’t find burrata at my grocery store?
Fresh mozzarella is the closest substitute. It won’t have that creamy center burrata is known for, but it still pairs well with the pea pesto on toasted bread. 
Can I use frozen peas for the minty pea pesto?
Frozen peas work well here. Just blanch them briefly in boiling water, then drain and cool before blending with the mint and other pesto ingredients.
How far in advance can I assemble the bruschetta?
Toast the bread and make the pesto up to a few hours ahead, but assemble right before serving. The burrata softens quickly and the bread will lose its crunch if it sits too long.
