Description
Creamy burrata and vibrant pea pesto
make this bruschetta a delightful appetizer.
Ingredients
Units
Scale
- 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