"This recipe aims to make use of the ingredients in British “mushy” peas— fresh English peas are smashed with a bit of cream and spread on crostini with creamy burrata and then finished with mint leaves. Although frozen peas could be subbed in this recipe, fresh peas are optimal because of their sweet, delicate flavor. The smashed peas can be made a few days ahead of time, but make sure to reheat it just before assembly, since these crostini should be served warm. The creamy peas and burrata mixture contrasts especially well with the sweet and salty Bacon, Blue Cheese and Fig Crostini on the Assorted Crostini Board."
Smashed Pea and Burrata Crostini
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Prep time: 5mins
Cook time: 10mins
Serves or Makes: 6-8
Recipe Card
ingredients
- 1 french baguette, sliced into ½″-thick (1.3-cm) slices
- 8 oz Burrata cheese
- 2 cups fresh English peas
- 1/3 cup heavy cream
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh mint leaves
- Kosher salt and freshly ground black pepper
Method
Step 1
Heat a medium sauté pan over medium heat, add the butter and allow it to melt. Add the peas and sauté until tender and bright green, stirring occasionally, 6 to 7 minutes. Stir in the cream and season with salt and pepper to taste.
Step 2
Use a potato masher, the back of a fork or a rubber spatula to lightly mash the peas, so they still retain some of their texture. Simmer until the mixture has thickened, about an additional minute. Remove from the heat and set aside.
Step 3
Directions for batch-cooking the crostini are given in the Assorted Crostini Board recipe. If making individually, preheat your broiler to high. Dip one side of each baguette slice in the olive oil, then arrange the slices, oil side up, on an ungreased baking sheet. Broil just until golden brown, about 2 minutes.
Step 4
Top each slice of bread with a small piece of burrata and then a spoonful of the smashed pea mixture. Garnish with the mint and serve alone or on the Assorted Crostini Board