Pulsing just half of the peas and folding in the rest whole gives you a lovely, textural pesto with clean, bright flavors. It’s a nice afternoon snack or pre-dinner bite, or transform it into a meal by tossing the pesto and some roughly chopped burrata with spaghetti and serve the ciabatta on the side.
Bruschetta with Spring Pea Pesto and Burrata
Prep Time: 20 minutes
Cook Time: 8 minutes
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh mint leaves
- 8 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons grated lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt
- 4 1/2-inch-thick slices ciabatta bread
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 1/2 cups shelled fresh English peas (from 1 1/2 pounds peas in the pod)
- 4 ounces burrata or fresh mozzarella, at room temperature
- Freshly ground black pepper
- 2 tablespoons freshly grated Parmesan cheese
- Preheat the oven to 350°F.
- In a small food processor, combine the basil, mint, 5 tablespoons of the oil, the lemon zest, and juice and process until nearly smooth. Season to taste with salt. Leave the mixture in the food processor.
- Heat a grill pan over medium-high heat. Drizzle 1 tablespoon of the oil over the ciabatta and season with salt. Grill the ciabatta for about 3 minutes per side, or until lightly toasted and grill marks form. Transfer to a plate.
- Heat a medium heavy skillet over medium heat. Add the remaining 2 tablespoons oil, then add the shallot and garlic and sauté for about 2 minutes, or until tender and translucent. Add the peas and cook for about 5 minutes, or until they are cooked through but still crisp-tender. Remove from the heat.
- Add half of the warm pea mixture to the pesto and pulse until the peas are coarsely chopped. Transfer the mixture to a bowl and fold in the remaining warm pea mixture. Season with salt.
- Divide the burrata among the bruschetta and season with salt and pepper. Spoon the pesto over, sprinkle with the Parmesan, and serve immediately.