Spring Pea Crostini

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Can we talk about my love affair with Burrata cheese, because it’s intense! Given the opportunity, I could take down a pound or two in a matter of minutes. When it comes to self-control, it goes straight out the window when Burrata cheese is involved!

That’s why we’re celebrating today with Spring Pea Crostini with California Burrata!

Spring Pea Crostini with California Burrata

We’re celebrating for multiple reasons! One, it’s been crazy gorgeous in California these past 2 weeks! Two, tax season is FINALLY behind us (well, it is within 24 hours). Ugh – no one likes that! And lastly, spring parties are starting to spring up (pun totally intended) every way you turn.

This Spring Pea Crostini with Burrata is most likely going to open your eyes to a whole new world of happiness. It’s layers of toasted bread, pea and mint pesto, California Burrata cheese and finely sliced prosciutto on top. I mean, I can’t even deal with how delicious this is!

Spring Pea Crostini

5 from 1 vote
Course Appetizer
Cuisine Italian


  • 1 10-ounce package frozen peas, thawed
  • ½ cup fresh basil or mint
  • 1 garlic clove
  • 1/3 cup grated California Dry Jack cheese
  • 1 lemon juiced
  • ½ teaspoon red pepper flakes
  • Kosher salt and freshly cracked black pepper to taste

For assembly:

  • California Burrata cheese
  • Thinly sliced prosciutto
  • Toasted Crostini


  • In a large food processor, combine the peas, basil or mint, garlic, California Dry Jack cheese, lemon juice, red pepper flakes and salt and pepper. Pulse for 30 seconds. Taste and adjust seasoning as needed.
  • Slather a few tablespoons of the pea pesto on top of the crostini. Add a tablespoon or two of California Burrata cheese and then garnish with a piece of prosciutto.
  • Serve immediately


  1. Can I use Parmesan or Peccorino instead of the Dry Jack Cheese? I definitely can’t get that in the UK! It looks SO yummy! I have an idea what might be on the light lunch menu for Easter Sunday.

    1. I have used parmesan, but my favorite substitute is grinding down feta crumbles. It’s much milder and goes better with the mint.

  2. Peas are pretty much my favorite spring veggies. Well, and asparagus. And ramps. And baby greens. And morels. Ok, I’m just a sucker for spring anything, so this crostini hits the spot! Definitely making for Easter this weekend.

    1. Buffalo mozzarella would be totally awesome too, it works wonderfully with prosciutto.

  3. I love that you put cheese IN the peas and burrata on top! Can’t wait to serve these at my next party. Thanks for the wonderful idea!!!

  4. I just bought some burrata this week and I am exercising extreme self control not to eat the whole tub in a single sitting. Last night I roasted tomatoes, garlic, and asparagus and topped with olive oil and reduced balsamic. Amazing. Trying this tongiht because I also happen to have peas and mint. Great idea, it looks like spring and I am sure tastes just as light and fresh.

    1. Thanks a ton!! 🙂 i did the whole bruschetta bar this weekend for a party and it was an absolute hit!!! Thank you!

  5. 5 stars
    This pea pesto is always the greatest hit when I am entertaining in the spring and summertime. Every time our friends get together, they always request it! What I have learn, however, is that “dry jack cheese” is completely unavailable here. I have substituted parmesan, but most recently, I took feta crumbles and processed them really fine. The feta is much better! Especially with the mint!
    I always add the olive oil, a little at a time, and most recently, I used lemon flavored olive oil. It was AMAZING.
    This truly is a staple in my world, and everyone loves it!

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