Burrata with Minty Pea Pesto
1 baguette cut into ¼-inch slices
EVOO
8 oz. burrata ball
2 c fresh peas, plus an extra ¼ c
1 clove garlic
1/3 c pine nuts
juice of 1/2 a lemon
1/3 c Parmigiano Reggiano cheese
2 T chopped fresh mint
1/3 c EVOO
salt and pepper throughout
Preheat oven or grill to 350 degrees Fahrenheit.
Brush both sides of the sliced baguette with EVOO and set on top a grill or in an oven until golden brown, about 3-5 minutes per side.
Meanwhile, submerge the peas in boiling water for 2 minutes. Drain and let cool. Add the 2 cups of peas, garlic, pine nuts, lemon, 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.
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. Serves 6-8.
EVOO
8 oz. burrata ball
2 c fresh peas, plus an extra ¼ c
1 clove garlic
1/3 c pine nuts
juice of 1/2 a lemon
1/3 c Parmigiano Reggiano cheese
2 T chopped fresh mint
1/3 c EVOO
salt and pepper throughout
Preheat oven or grill to 350 degrees Fahrenheit.
Brush both sides of the sliced baguette with EVOO and set on top a grill or in an oven until golden brown, about 3-5 minutes per side.
Meanwhile, submerge the peas in boiling water for 2 minutes. Drain and let cool. Add the 2 cups of peas, garlic, pine nuts, lemon, 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.
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. Serves 6-8.
Once you try this rich and creamy cheese, you’ll be fast to revamp a classic Caprese salad or feature it in any summer dish!
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