Spring is having a full-on moment in my kitchen, and spring pea crostini is at the top of the list: a bright, lemony pea pesto and smashed sweet peas with basil and mint, piled onto crispy toasted bread with torn burrata and a little prosciutto. It is an Italian-style appetizer that vanishes off the platter in about thirty seconds, and it tastes like the first warm day of the year. Fresh or frozen peas both work, so you can make it long past actual pea season. For more ways to use the season's best, my Spring Gnocchi with Peas and Asparagus is the cozy dinner version, my Goat Cheese Avocado Crostini is the same crunchy-creamy appetizer in a different outfit, and my roundup of 30 Delicious Burrata Recipes is a rabbit hole worth falling into.
That’s why we’re celebrating today with Spring Pea Crostini with California Burrata!
Spring Pea Crostini at a Glance
- 🕒 Total Time: 25 minutes
- 👪 Servings: About 12 crostini (serves 6 to 8 as an appetizer)
- 🍝 Cuisine Type: Italian
- 🧂 Flavor Profile: Bright, fresh and herby, with sweet peas, creamy burrata, salty prosciutto and a hit of lemon
- 📖 Dietary Info: Vegetarian if you skip the prosciutto; contains gluten and dairy
- 📦 Storage Notes: Best assembled and eaten fresh; the pea pesto keeps 3 days in the fridge, but toast the bread and build the crostini just before serving so they stay crisp
- ⭐Why You'll Love It: It is the prettiest, most spring-forward appetizer you can put on a platter, and it disappears in seconds. A bright pea pesto goes onto crispy toasts with creamy burrata and salty prosciutto for the perfect bite. It comes together in 25 minutes and works with fresh or frozen peas, so you can make it year-round.
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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! And while I have you, try another summer crostini that celebrates the California walnuts- my ricotta, walnut and strawberry crostini!
Substitutions & Swaps
🍞 The Bread
- Baguette - The classic crostini base; slice it on the bias for bigger toasts
- Ciabatta - More open crumb and chew; great if you want a sturdier bite
- Sourdough - Tangy and rustic; cut smaller slices into halves or quarters
- Gluten-free baguette - Toasts up just as crisp so everyone can dig in
🟢 The Peas
- Frozen peas - What I usually use; thaw and they are as sweet as fresh, available all year
- Fresh English peas - Peak-season splurge; blanch briefly to set the color and sweetness
- Sugar snap peas - Blanch and chop for extra crunch folded through the pesto
- Fava beans - A more spring-luxe swap; peel them after blanching
🧀 The Creamy Cheese
- Burrata - The default; torn over the top so the cream spills into the peas
- Fresh ricotta - A lighter, spoonable base; whip it with lemon zest first
- Goat cheese - Tangy and creamy, a sharper contrast to the sweet peas
- Fresh mozzarella - Milder and firmer if burrata is hard to find
🌿 The Herbs & Brightness
- Basil and mint - The base here; one savory, one cooling, both made for peas
- Lemon zest and juice - Non-negotiable brightness that keeps the pesto from tasting flat
- Pea shoots or microgreens - A pretty, on-theme garnish with a little crunch
- Chili flakes - A pinch of heat to cut the richness of the cheese
🥓 The Toppings
- Prosciutto - The default; salty, silky and the perfect foil for sweet peas
- Crispy pancetta - A crunchier, richer salty bite
- Skip the meat - Leave it off for a fully vegetarian crostini that still sings
- A drizzle of honey or hot honey - Plays off the salty prosciutto and creamy cheese
🍞🟢🧀 Tips & Tricks for the Best Spring Pea Crostini
Great crostini is all about contrast: a sturdy crisp toast under a bright, creamy topping.
- Toast the bread until truly crisp. A sturdy, golden toast holds up to the wet pea pesto without going soggy.
- Brush with olive oil before toasting. It crisps the bread and adds richness; do it on both sides.
- Do not over-blend the pesto. Pulse it so it stays a little chunky and rustic instead of turning into baby food.
- Save some whole peas. Fold a handful into the smashed pesto for pops of texture and color.
- Blanch fresh peas, just thaw frozen. A 60-second blanch sets fresh peas; frozen are already cooked, so a thaw is plenty.
- Bring the burrata to room temperature. Cold burrata is firm and bland; room temp is creamy and oozy.
- Be generous with lemon. Zest and juice keep the peas tasting bright green instead of flat and starchy.
- Season the pesto well. Peas are sweet, so they need real salt and pepper to taste savory.
- Assemble right before serving. Build the crostini at the last minute so the toasts stay crunchy and the platter looks fresh.
Spring Pea Crostini FAQs
What is spring pea crostini?
Spring pea crostini is an Italian-style appetizer of crispy toasted bread topped with a bright pea pesto, creamy burrata and a little prosciutto. The peas are smashed or blended with basil, mint, lemon and garlic into a fresh, sweet-savory spread. It is a light, pretty bite that is perfect for spring entertaining.
Can I use frozen peas for pea crostini?
Yes, frozen peas are perfect here and what I use most of the time. They are frozen at peak sweetness, so you just need to thaw them, no cooking required. That also means you can make this crostini long after fresh English peas are out of season.
Can I make pea crostini ahead of time?
You can make the pea pesto up to 3 days ahead and keep it covered in the fridge. Toast the bread and assemble the crostini just before serving so they stay crisp and the burrata stays creamy. If you build them too early, the toasts go soft.
What cheese goes best on pea crostini?
Burrata is the classic, torn over the top so the cream spills into the peas. Whipped fresh ricotta makes a lighter, spoonable base, and tangy goat cheese is a sharper contrast to the sweet peas. See the Substitutions section for more cheese options.
What do you serve with pea crostini?
It is a natural on a spring antipasto or appetizer spread alongside other crostini, olives and a cheese board. Pair it with a crisp white wine or a spritz for entertaining. It also makes a lovely light starter before a pasta or risotto dinner.
Spring Pea Crostini
Ingredients
- 1 10-ounce package frozen peas, thawed
- ½ cup fresh basil or mint
- 1 garlic clove
- ⅓ 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
Instructions
- 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
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!
The pea and mint pesto was a bit dry. Can i add something to make it a little bit more moist?
a touch of olive oil would do the trick
Thanks a ton!! 🙂 i did the whole bruschetta bar this weekend for a party and it was an absolute hit!!! Thank you!
Can this be prepped ahead and refrigerated? Thanks!
100%! yes it can
Can this be prepped ahead and refrigerated? Thanks!
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.
About how many crostinis wound that recipe make??
Depending on how thick you slice the bread - 16-14 crostini 🙂
These look so simple and so perfect. My kind of recipe. Side note: I am so jealous of how at ease you are on camera. Like second nature to you. Kudos!
Omg, this is like the most epic crostini!! I ADORE burrata!!!