Burrata With Minty Pea Pesto

1. 1

   Preheat oven or grill to 350 degrees Fahrenheit.

2. 2

   Brush both sides of the sliced baguette with the 2 T of EVOO and set on top a grill or in an oven until golden brown, about 3-5 minutes per side.

3. 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 juice, 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. 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 1/4 cup of peas and any flowers you may have in your garden. Serve spread atop the toasted baguette.

* Per serving · 4 servings · Values may vary.

No additional tips available.