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5 from 2 votes

Spring Pea Crostini

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. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Italian
Servings: 6 people
Author: Gaby Dalkin

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

Notes

This is such a fun appetizer because it brings the best of spring with explosive burrata cheese!

Nutrition

Calories: 116kcal | Carbohydrates: 9g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 156mg | Fiber: 3g | Sugar: 3g | Vitamin A: 701IU | Vitamin C: 29mg | Calcium: 168mg | Iron: 1mg