Spring Pea and Burrata Toasts That Actually Taste Like Spring
You know those recipes that look like spring but still taste kind of… meh? This isn’t that.
This one is bright. Creamy. Zippy. But not trying too hard. It’s the kind of thing you serve when you want something that feels fancy but secretly takes no time. The peas are sweet, the mint’s fresh, the burrata basically melts into the toast, and then boom – a little crunch of pink peppercorn at the end.
We added a twist, too. A spoonful of preserved lemon in the pesto. Totally optional, but it punches through the richness in a way that makes everything else taste more alive.
You don’t need a ton of ingredients. You don’t need to be a chef. You just need to know what tastes good when it’s warm outside.
If you’re into herb-driven spreads, you’ll probably love our zesty Authentic Chimichurri Recipe too—it works magic on everything from steak to grilled veggies.
What You’ll Need (And Why It Matters)
Every ingredient pulls its weight. Nothing here is filler.
- Spring peas – Frozen or fresh, doesn’t matter. You want sweet and tender.
- Fresh mint & basil – These bring the garden. Mint lifts, basil grounds. Together, they hum.
- Garlic – Just one clove. It doesn’t shout, it whispers.
- Lemon juice + zest – You need acid to cut through the fat. That’s this.
- Preserved lemon (rind only) – Adds depth, saltiness, brightness. Think secret ingredient vibes.
- Toasted sunflower seeds – Nutty, mellow. Helps the pesto stay creamy without dairy.
- Parmesan cheese – Optional, but adds umami. Use vegan parm if you roll that way.
- Olive oil – You know. It makes everything smooth and lush.
- Sourdough or baguette – Needs structure. Something with chew.
- Burrata – Soft, oozy, milky. The reason people say “oh wow” when they take the first bite.
- Pink peppercorns – Not spicy. Floral and slightly sweet. Don’t skip them.
- Pea shoots or microgreens – Optional garnish. Adds height and makes it feel “chef-y.”
Let’s Make the Mint Pesto First
You can do this in under 5 minutes. Dump everything in a food processor and pulse:
- 1 cup peas
- 1/3 cup mint leaves
- 1/4 cup basil leaves
- 1 clove garlic
- Zest and juice of 1 lemon
- 1 teaspoon chopped preserved lemon rind
- 1/4 cup toasted sunflower seeds
- 2 tablespoons grated parmesan (or leave it out)
- 1/4 cup olive oil
- Salt and pepper to taste
Pulse it. Scrape down the sides. Add more oil if it’s too thick. Taste it. If you don’t say “mmm,” add a pinch more salt or lemon.
Tools We Love for This Recipe
If you’re making these Spring Pea and Burrata Toasts more than once (and we hope you do), these are the tools we actually use in our own kitchen.
They help things come together quicker and cleaner—plus, when you buy through these links, we may earn a small commission. No cost to you. Just good food, made easier.
Mini Food Processor
Perfect for small-batch pesto. No need to drag out the big one.
Offset Spatula
Makes spreading the pesto clean and easy. Once you use one, you’ll never go back to butter knives.
Crushable Pink Peppercorns
These are a little trickier to find in stores. This one’s floral and perfectly balanced.
Sturdy Baking Sheet
For toasting bread without burning the bottoms. We’ve used ours for years.
Preserved Lemons
A little jar goes a long way. Great in pesto, salads, even dressings.
We only share stuff we’d recommend to a friend. Hope they help.
Toast Your Bread Like You Mean It
This part matters more than you think.
Slice the bread about 1/2 inch thick. Brush both sides with olive oil. Don’t drench it. Just enough for a little golden crisp. Bake at 375°F for 8–10 minutes. Flip halfway. Rub a cut garlic clove on one side right after they come out.
Don’t skip that garlic rub. It makes everything better.
Put It All Together
This is the fun part. No measuring, just building.
Spread pesto.
Tear off a hunk of burrata and lay it gently on top.
Crush some pink peppercorns between your fingers and sprinkle them over.
Add a few microgreens if you’ve got ’em.
Done.
Now eat one before someone else grabs them all.
We love recipes with high impact and low fuss. This Loaded Bravas Tots recipe brings the same kind of energy to the table.
Why This Version’s Different
Lots of people do burrata toast.
Lots of people do mint pea pesto.
But we wanted ours to stick – not just on the bread, but in your memory.
The preserved lemon is the clincher.
It wakes everything up. Without it, you’ve got a good toast. With it, you’ve got one people ask you to make again.
A Look at the Nutrition
These toasts are lighter than they seem. Each one clocks in around 280–300 calories depending on how much cheese you pile on. You’re getting:
- Fiber and protein from peas
- Healthy fats from olive oil and sunflower seeds
- Calcium from the cheese
- Antioxidants from herbs
Also: joy. And that counts.
If you’re eating with balance in mind, our Roasted Butternut Squash Quinoa Salad brings fiber, color, and serious flavor.
Spring Pea And Burrata Toasts With Mint Pesto Recipe Card
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Spring Pea and Burrata Toasts with Mint Pesto and Pink Peppercorns
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Snack, Brunch
- Method: Toasting, Blending
- Cuisine: American, Seasonal
Description
These vibrant Spring Pea and Burrata Toasts are layered with creamy burrata, a zesty mint pesto, and crushed pink peppercorns, all sitting on golden sourdough toast. A touch of preserved lemon folded into the pesto gives this version a subtle punch of citrusy umami—an original twist that sets it apart from other spring toasts.
Equipment:
- Food processor or blender
- Sheet pan
- Oven
- Knife
- Cutting board
- Spoon or small offset spatula
Ingredients
For the mint pea pesto:
- 1 cup fresh or frozen peas, thawed if frozen
- 1/3 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1 clove garlic
- 1/4 cup toasted sunflower seeds
- 2 tablespoons grated Parmesan cheese
- Zest and juice of 1 lemon
- 1 teaspoon finely chopped preserved lemon (rind only)
- 1/4 cup extra virgin olive oil (plus more to adjust consistency)
- Salt and pepper to taste
For the toast assembly:
- 1 rustic sourdough baguette, sliced into 12 1/2-inch thick pieces
- 1 clove garlic, halved
- Olive oil for brushing
- 8 ounces burrata cheese
- Crushed pink peppercorns
- Fresh pea shoots or microgreens
- Optional: thinly sliced radish or edible flowers for garnish
Instructions
- Make the mint pesto:
In a food processor, combine peas, mint, basil, garlic, sunflower seeds, Parmesan, lemon zest and juice, and the chopped preserved lemon. Pulse a few times to break everything down. With the motor running, slowly stream in olive oil until the mixture becomes a spreadable paste. You can add more oil to loosen it if needed. Taste and season with salt and pepper. Set aside. - Toast the bread:
Preheat oven to 375°F. Arrange bread slices on a sheet pan. Lightly brush both sides with olive oil. Bake for 8–10 minutes, flipping halfway, until golden brown and crisp. While still warm, gently rub one side of each toast with the cut side of a garlic clove. - Assemble the toasts:
Spread a generous spoonful of mint pesto on each toast. Tear burrata into smaller pieces and place on top of the pesto. Garnish with crushed pink peppercorns, a few pea shoots or microgreens, and any optional toppings like radish slices or edible flowers. - Serve:
Arrange on a platter and serve immediately while the bread is still crisp and the cheese is creamy.
Notes
Adding preserved lemon to the mint pesto gives this recipe an extra layer of flavor. It’s salty, tangy, and a bit floral, making it a standout variation from the classic version. It also balances the sweetness of the peas and the richness of the burrata. Look for preserved lemons in jars at Middle Eastern or specialty markets – or make your own at home.
Nutrition
- Serving Size: 1 Slice
- Calories: ~260
Can’t Find Something? Use This
- No burrata? Use fresh mozzarella. Or whipped ricotta. Or skip the cheese and add more pesto.
- No preserved lemon? Use a little extra zest and salt.
- No sunflower seeds? Pumpkin seeds or cashews work great.
- Gluten-free? Use GF bread. Works just as well.
- Dairy-free? Ditch the cheese and up the pesto. Add a squeeze of lemon at the end.
Quick FAQs On Ppring Pea And Burrata Toasts
Yes. Keep the pesto in the fridge for up to 3 days. Assemble right before serving.
Sort of. But warm toast and soft cheese always wins.
Yep. Ice cube trays work well. Thaw what you need.
Toss it with pasta, spread it on sandwiches, dollop it on eggs, or swirl it into soup.
Sauvignon Blanc or something citrusy and bright. Even a dry rosé.
It’s indulgent. But paired with peas and greens? It’s balance.
Totally. Just maybe skip the peppercorns if they’re picky.
Want to keep your kitchen stocked with real-deal tools? Take a look at our Professional Chef Knife Picks for gear that actually holds up under pressure.
The Final Bite
If this toast ends up on your spring table, you’re doing something right. It’s easy, fresh, and quietly impressive. Recipes like this remind us that seasonal cooking doesn’t have to be fussy—it just has to taste good.
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Written by Ryan Yates, Executive Chef with 20 years in the trenches of commercial kitchens. Teaching you to cook like it matters.