Pea Pesto and Burrata Crostini
Greetings from about 35k miles up in the air! I'm on my way to Nashville for a quick trip and I'm so excited 'cause I've never been. At the same time though, it feels like I just got back to Los Angeles and I haven't even had time unpacked from my last trip. Last night, Moses told me he cancelled my flight to Nashville and that I had to stay in LA--so, I think that means that he missed me?! Anyway, I missed him and Vienna a ton, so while I can't wait to sneak a quick peek of Nashville, I'm equally excited to get back home to my loves.
Before I headed back to the airport, I took some time to flip through a beautiful new book called On Toast, written by my amazing and talented friend, Kristan Raines. The book is organized by season and filled with Kristan's vibrant, clean, and inviting photos. And the subject, toast, is one that's near and dear to my heart. I love the simplistic elegance a good piece of toast possesses. I've never made myself a piece of toast and thought, "now that wasn't a very good call." I guess what I'm really trying to say, is that I'm a huge toast fan and love Kristan's new book.
Since Spring is here in full force, I immediately gravitated toward all the pea recipes and ultimately landed on this pea pesto and burrata crostini. It's fresh, light, and crazy tasty. It also happens to be mighty pretty and in the words of DJ Khaled, "I like that." Bravo, Kristan--this recipe's a keeper!
Ps - If you've got an Nashville recommendations, please send them my way. Also, book recs are also welcome. :D Happy Monday, guys. xo
INGREDIENTS
CROSTINI
15 to 18 baguette slices, cut diagonally, 1/2-inch thick
Olive oil, for brushing
Pea pesto (see below)
2 large balls of burrata, torn into crostini-sized pieces
Pea tendrils, for garnish (optional)
Edible blossoms, for garnish (optional)
Salt and freshly ground black pepper, to taste
PEA PESTO
10 oz. blanched peas
1 clove garlic, finely grated
1/4 c. pepitas, toasted
2 tsp. lemon zest
12 fresh mint leaves
2 tsp. fresh lemon juice
1/4 c. olive oil
Salt and freshly ground black pepper, to taste
TOOLS
Food processor or hand blender w/mini food processor attachment
Pastry brush
Baking sheet, lined with parchment
Grater
Serrated bread knife
FIX
Preheat oven to 375°F. Brush baguette slices with olive oil on both sides and place on baking sheet lined with parchment paper. Toast for 8 to 10 minutes or until golden brown, flipping halfway through.
Combine blanched peas, garlic, pepitas, lemon zest, fresh mint leaves, and lemon juice in the bowl of a food processor and pulse a few times. While the processor is running, add olive oil in a continuous stream and process until fully combined. Add salt and pepper to taste, processing to combine.
Spread a layer of pea pesto on each toasted baguette slice, then top with a piece of burrata. Garnish with pea tendrils and edible blossoms if using. Season with salt and pepper to taste.
Serve and enjoy!