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
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
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.