Pesto-Burrata Crostini

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’ recipe for Pesto-Burrata Crostini. Start by pulsing up a pesto from sweet peas and asparagus. Then, pair it with indulgent burrata, your guests will be eyeing the kitchen, hoping for seconds.

Why do Sweet Peas Work in Pesto?

Sweet peas may not be your first thought as a pesto ingredient but this unexpected star works exceptionally well to create a fresh, vibrant, and slightly sweeter version of the classic sauce. Their natural sweetness balances the potent, peppery flavor of basil and garlic. It also helps to cut through the richness of the cheese and olive oil. When blended, the peas add a lovely, creamy texture and a bright green color, creating a pesto that is both lighter in flavor and smoother in consistency. Sweet peas can also help to bulk up the sauce. This means you’ll need less amounts of more expensive ingredients like pine nuts or cheese, while adding a dose of fiber and plant-based protein.

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A variety of Pesto-Burrata Crostinis with spears of asparagus beside them.

Pesto-Burrata Crostini


  • Author: Chef Jason Capps
  • Yield: Serves 4

Description

Bring your garden into your kitchen with this Pesto-Burrata Crostini.


Ingredients

Scale
  • 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 tsp 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

Instructions

For the pesto:

  1. Bring a large pot of water to a boil and salt it generously.
  2. Add the asparagus and peas, and blanch for 3 minutes.
  3. Drain in a colander, then immediately transfer the veggies to a large bowl of salted ice water.
  4. When they are cool, drain again. Then spread them on a clean kitchen towel and pat dry.
  5. 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.

To make the toasts:

  1. 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.
  2. Spear the burrata/stracciatella onto the slices of grilled sourdough. Serve the vegetable pesto on the side. Top 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.

Recipe by Chef Jason Capps

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