Creamy Burrata with Minty Pea Pesto
Recipe Type: Antipasto
Serves: 8 servings
Creamy Burrata with Minty Pea Pesto is a melange of textures, flavors and colors. Once you cut into the creamy interior of the cheese, you'll be mesmerized.
  • 1 baguette cut into ¼-inch slices
  • EVOO
  • 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 c EVOO
  • salt and pepper throughout
  1. Preheat oven or grill to 350 degrees Fahrenheit.
  2. Brush both sides of the sliced baguette with EVOO and set on top a grill or in an oven until golden brown, about 3-5 minutes per side.
  3. 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 EVOO until smooth (add more EVOO if not smooth enough). Season with salt and pepper.
  4. 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 EVOO 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.
Recipe by Honest Cooking at