Pea and Burrata Toast

Aug 30

I think it’s safe to say everyone and their mother has heard of or tasted Avocado Toast. Blamed for the millennials’ inability to purchase property, but also revered and reinvented in approximately 3573925 ways, it’s as ubiquitous as it is delicious. After all, what’s not to like?

When done right, creamy avocado provides the perfect canvas for all sorts of toppings, from poached or boiled eggs to feta, tomatoes, coriander, prosciutto, burrata, the list goes on.

So why, you’ll ask, mess with perfection? First, because I can :). Second, because a friend of mine posted a picture of this pea-burrata concoction in a restaurant I have absolutely no way of getting to at the moment, and I just had to try it. Peas are also naturally nutrient dense, provide a fantastic base for any toppings you’d like and also do not go from being underripe to overly ripe on you in the blink of an eye.

I therefore set to work and made this recipe, more by guesstimates than anything else - I was so pleased with it however that I wrote the quantities down so I could share it with you. I promise, you won’t be disappointed.

The tomato layer is obviously so important as well. While at the moment there are still plenty of gorgeous tomatoes at the market, I’d switch them up with cherry tomatoes later in the year to make sure they’re still very flavourful.

The mint in the pea purée is not to be skipped but could be replaced by another fresh soft herb you like, like basil, parsley, coriander or even dill or tarragon.

Finally, if you’d like an egg on top, do go wild. I’d skip the cheese though or limit it to very little as otherwise it can become a little much.

Let me know which variation you make and don’t forget to subscribe to my newsletter for more recipes straight to your inbox!

Ingredients (serves 2)

2 thick slices sourdough bread
165g (1 cup) frozen peas
1 medium ripe tomato (heirloom, if possible)
4-6 mint leaves
1 ball burrata
salt and pepper, for seasoning
olive oil, for drizzling
Maldon salt, for finishing

Start by making your pea purée. In a pan of boiling salted water cook the peas for 8-10 minutes or until tender. Drain and rinse with cold water.

Add to a food processor with 1 tbsp olive oil, pinch of salt and pepper and the mint leaves. Process into a paste (you can pulse and not let it become very fine, if you’d like).

Toast the bread. Slice the tomato in 1/2 cm slices.

Assembly: Drizzle the bread with olive oil (you could also rub it with a clove of garlic but if you’re serving it for brunch it might be a little pungent).

Spread the mint purée evenly over the two slices of bread.

Divide tomato slices between the two slices of bread.