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
Units
Scale
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