Description
Burrata is a mild, buffalo milk cheese from Puglia, similar to the ever popular fresh mozzarella but filled with cream.
Ingredients
Units
Scale
- 1 baguette cut into 1/4-inch slices
- Extra virgin olive oil
- 8 oz. burrata ball
- 2 c fresh peas, plus an extra 1/4 c
- 1 clove garlic
- 1/3 c pine nuts
- juice of 1/2 a lemon
- 1/3 c Parmigiano Reggiano cheese
- 2 T chopped fresh mint
- 1/3 cup extra virgin olive oil
- salt and pepper throughout
Instructions
- 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 1/4 cup of peas and any flowers you may have in your garden. Serve spread atop the toasted baguette.
- Prep Time: 15 mins
- Category: Appetiser
- Method: Blending
- Cuisine: Italian