Toasts with Burrata + Smashed Minty Peas

Toasts with Burrata + Smashed Minty Peas are a Springtime dream. Make this seasonal dish as an app for six and pair it with a chilled white wine or even better: make it as a meal for two and take bites while standing over the cutting board because it's just that good. I developed this recipe in collaboration with the ladies at Lorenza Wine to celebrate the launch of their 2022 Picpoul. The Picpoul is bright, clean, crisp, and mineral-forward, and it's fab with fresh springtime produce. The toast hits a lot of different notes that just work so well with the wine. It's hearty from the rustic bread, zippy and fresh from the peas and mint, and the creamy burrata is such a nice counterpoint. It's so luscious and I hope you love it! Oh - by the way, do yourself a favor and just use thawed frozen peas here. Shelling peas is cute but I swear every spring I get so excited to buy them and I spend 30 minutes shelling them and have a pathetic little pile of peas. If you can find pea shoots however, do not skip them as a garnish! They totally make the dish.

Toasts with Burrata + Smashed Minty Peas

Toasts with Burrata + Smashed Minty Peas are a Springtime dream. Make this 10-minute recipe as a meal for 2 or an app for 6. Pair it with a chilled dry white wine.

Prep:
5
min
cook:
2
min
total:
10
min
Ingredients

For the smashed minty peas:

  • 1 heaping cup shelled sugar snap peas, fresh or frozen
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh mint, chiffonaded (cut into thin ribbons)
  • Zest from 1/2 lemon
  • Juice from 1/2 lemon, save the other half to slice into wedges for serving
  • Kosher salt to taste

For the toasts:

  • 3 large slices rustic bread, such as sourdough
  • 1 clove garlic
  • 8 oz burrata or fresh mozzarella
  • Flaky salt
  • Freshly cracked black pepper
  • Optional: pea shoot tendrils for garnish if you can find ‘em

Instructions

Prep the smashed minty peas

  1. If using fresh shelled peas, quickly blanch in boiling salted water for about 1m30s, or until they are bright green and just barely cooked through, and transfer to bowl of ice cold water. If using frozen peas (a perfect shortcut), just make sure they are thawed, no need to blanch ‘em.
  2. To medium sized bowl, add peas, extra virgin olive oil, mint, lemon zest and juice, and few generous pinches kosher salt. Mash some of the peas with fork and stir to combine, set aside. I like to mash about half of the mixture, and keep the rest whole so you get different textures.

Toast the bread + rub with garlic

  1. Toast bread and while it’s toasting, slice tip off top of garlic clove.
  2. Once bread is toasted, while warm, rub sliced garlic clove on each piece of bread.

Assemble + serve

  1. Evenly distribute burrata or mozzarella onto garlicky toasts, and top with spoonfuls of minty smashed peas.
  2. Top with reserved fresh lemon, flaky salt, freshly cracked black pepper, and pea shoot tendrils, if using.
  3. Cut each slice of toast in half at an angle to create 6 smaller portions, or keep as is for 3 larger tartines. Arrange on serving platter or board, and enjoy with chilled white wine if you're feeling it - I am loving the Picpoul from the ladies at Lorenza. Cheers!

Let's riff
  • The Peas: Freshly shelled sugar snap peas are fabulous but they take a long time to prep. Use frozen peas as a shortcut! Frozen peas are simply peas that have been harvested in the peak of their season, blanched, and then frozen. They are so flavorful and my go-to. Just make sure to thaw them first.
  • The Mint: Sub in basil, chives, or flat leaf parsley.
  • The Burrata: Sub in fresh mozzarella, goat cheese, or a good quality ricotta. Or leave the cheese out all together to keep it vegan and dairy-free; the minty smashed peas are fabulous spooned over rustic toasted bread rubbed with garlic, no cheese needed.
  • The Peashoot Tendrils: If you see these at your local grocery store or farmer's market, promise me you'll buy them and top this dish with them! They pack a ton of that perfect spring sweet pea flavor. If you can't find them just leave them out!

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Hilario Druitt
April 17, 2024
Tilly Killough
April 16, 2024
Jeannine Turner
April 13, 2024
Alvin Goold
April 7, 2024
Dean Baader
April 6, 2024
Frank Hardie
April 5, 2024
Elvira
April 4, 2024
Aleisha Lee
March 31, 2024
Noreen Stretch
March 28, 2024
Sherman Cruz
March 25, 2024
Ludie Key
March 23, 2024
Gini
March 20, 2024
Loved the soup. Croutons too much trouble. Fast in a cup!
Ray Beall
March 16, 2024
Richard
February 22, 2024
send me fruits to add with another fruit to cure disease
Deneen Medland
April 17, 2023
Kelle Trouton
April 17, 2023
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
Marcus
YUM! Definitely going to pair this with a nice and funky natty white next time!
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!