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Kara and Marni Powers
Course Antipasto
Servings 8 servings


  • 1 baguette cut into ¼-inch slices
  • EVOO
  • 8 oz. burrata ball
  • 2 c fresh peas plus an extra ¼ 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 c EVOO
  • salt and pepper throughout


  • Preheat oven or grill to 350 degrees Fahrenheit.
  • 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.
  • 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.
  • 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 1/4 cup of peas and any flowers you may have in your garden. Serve spread atop the toasted baguette.