Pesto-Burrata Crostini

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Let's say it: A crostini is a multi-tasker. These savory toasts allow for us to snack and chat without ever putting down our cocktail. Take a page from Bella Sera's Chef Jason Capps springtime recipe and pulse up a pesto from sweet peas and asparagus. Paired with indulgent burrata, your guests will be eyeing the kitchen, hoping for seconds.


Sweet Pea-Asparagus Pesto with Burrata and Grilled Sourdough Crostini

Recipe by Jason Capps, Bella Sera

Serves: 4

  • 1/2 cup toasted pine nuts, plus extra for garnish

  • 1 cup English peas, fresh or frozen

  • 1 cup spinach

  • 1 lb. asparagus, trimmed, and cut into 1/2-inch pieces

  • 1/2 cup grated Parmigiano-Reggiano

  • 1/2 cup extra-virgin olive oil

  • 1/4 Kosher salt and freshly cracked black pepper

  • 1 small sourdough/ciabatta loaf

  • Extra-virgin olive oil

  • 2 balls (about 4 to 8 oz. each) fresh burrata/stracciatella cheese

  • 1/2 lemon


For the pesto

Bring a large pot of water to a boil and salt it generously. Add the asparagus and peas, and blanch for 3 minutes. Drain in a colander, then immediately transfer the veggies to a large bowl of salted ice water. When they are cool, drain again. Then spread them on a clean kitchen towel and pat dry. Place all but 1/2 cup of the blanched vegetable in a food processor, and add the pine nuts, spinach, Parmesan, and olive oil. Purée for 5 minutes, scraping down the sides once or twice until completely smooth. Season with salt and pepper.

Make the toasts. Preheat a grill or grill pan. Cut the sourdough/ciabatta loaf into 1/2-inch-thick slices. Drizzle with a little olive oil and grill over high heat until charred and crispy, about 2 minutes per side.

Spear the burrata/stracciatella onto the slices of grilled sourdough. Serve the vegetable pesto on the side. Topped with the reserved 1/2 cup blanched vegetables. Finish with sea salt, a drizzle of olive oil, a squeeze of lemon juice, and the toasted pine nuts.