Burrata is a mild, buffalo milk cheese from Puglia, similar to the ever popular fresh mozzarella but filled with cream.
By Kara and Marni Powers
- 1 baguette cut into ¼-inch slices
- Extra virgin olive oil
- 8 oz. burrata ball
- 2 c fresh peas, plus an extra ¼ c
- 1 clove garlic
- ⅓ c pine nuts
- juice of ½ a lemon
- ⅓ c Parmigiano Reggiano cheese
- 2 T chopped fresh mint
- ⅓ cup extra virgin olive oil
- salt and pepper throughout
- Preheat oven or grill to 350 degrees Fahrenheit.
- Brush both sides of the sliced baguette with extra virgin olive oil and set on top a grill or in an oven until golden brown, about 3-5 minutes per side.
- Meanwhile, submerge the peas in boiling water for 2 minutes. Drain and let cool. Add the 2 cups of peas, garlic, pine nuts, lemon, Parmigiano Reggiano and mint to a food processor and puree until coarse. Stream in the extra virgin olive oil until smooth (add more extra virgin olive oil if not smooth enough). Season with salt and pepper.
- Spoon a pool of the pea puree onto a serving place. Top with with the burrata cheese ball. Pour over more pea pesto, a drizzle of extra virgin olive oil and salt and pepper. Garnish with the ¼ cup of peas and any flowers you may have in your garden. Serve spread atop the toasted baguette.
Kara and Marni Powers are twin sister cooks, dining and blogging their way through Boston's North End and beyond. They see the act of cooking and entertaining as a form of creative expression, an art that encourages the mixing of flavors, spices, techniques and stories. Their interest in cooking dates back to their Greek grandmother’s open-arms approach, letting them taste her savory creations like her famous spanakopita. Kara and Marni's fascination with food and culture continued during their travels abroad in Europe where they saw firsthand the limitlessness of cooking.