Pea Pesto and Burrata Crostini Recipe
Serves: about 16-20 crostini
 
Ingredients
  • 10 ounces frozen peas, thawed
  • ⅓ cup fresh basil leaves
  • ⅓ cup fresh mint leaves
  • 1 clove garlic
  • juice of 1 lemon
  • ½ teaspoon red pepper flakes
  • salt and pepper
  • 1 baguette cut into ½ inch slices (use a GF bread if necessary*)
  • olive oil
  • 2 cloves garlic
  • for assembly
  • 6 ounces burrata cheese (feel free to use a soft vegan cheese like Kite Hill or Miyoko's Creamery)
  • Pea tendrils, extra mint or basil for garnish (I used micro greens)
Instructions
  1. Make pesto: in food processor, combine peas, basil, mint, garlic, lemon juice and red pepper flakes and season with salt and pepper. Pulse for 45 seconds until the peas are broken down and chunky. Scrape down the sides of the bowl and pulse for another 10 seconds. Taste and adjust salt and pepper as needed.
  2. Make the crostini: heat a griddle or a large skillet over medium-high heat. Generously drizzle the baguette slices with oil on both sides. (I brushed the bread with olive oil using a silicone pastry brush.) Using tongs, transfer the slices of bread to the hot griddle and toast for a few moments, until golden brown. Flip and toast the bread on the other side for a minute more . Remove from the griddle and set aside. Carefully rub the garlic over the bread.
  3. To assemble: slather 2 TBS of the pea pesto on top of each crostini. Add a tablespoon or two of burrata and garnish with pea tendrils (I couldn't find pea tendrils, so I used micro greens from Trader Joe's) and serve immediately.
Notes
*Or use the pesto as a dip with GF crackers and sprinkle some crumbled feta on top.
Recipe by Pamela Salzman at https://pamelasalzman.com/pea-pesto-burrata-crostini-recipe/