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Close-up of spring pea crostini with burrata and prosciutto on a wooden board
Alyssa

Spring Pea Crostini

This Spring Pea Crostini with Burrata is most likely going to open your eyes to a whole new world of happiness. It’s layers of toasted bread, pea and mint pesto, California Burrata cheese and finely sliced prosciutto on top.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Italian
Calories: 116
Ingredients Method Notes

Ingredients
  

  • 1 10-ounce package frozen peas, thawed
  • ½ cup fresh basil or mint
  • 1 clove garlic
  • ⅓ cup grated California Dry Jack cheese
  • 1 whole lemon (juiced)
  • ½ teaspoon red pepper flakes
  • Kosher salt and freshly cracked black pepper to taste
  • as needed California Burrata cheese
  • as needed Thinly sliced prosciutto
  • as needed Toasted Crostini

Method
 

  1. In a large food processor, combine the peas, basil or mint, garlic, California Dry Jack cheese, lemon juice, red pepper flakes and salt and pepper. Pulse for 30 seconds. Taste and adjust seasoning as needed.
    ½ cup fresh basil or mint, 1 clove garlic, ⅓ cup grated California Dry Jack cheese, 1 whole lemon (juiced), ½ teaspoon red pepper flakes, Kosher salt and freshly cracked black pepper to taste, as needed California Burrata cheese
  2. Slather a few tablespoons of the pea pesto on top of the crostini. Add a tablespoon or two of California Burrata cheese and then garnish with a piece of prosciutto.
    as needed Thinly sliced prosciutto, as needed Toasted Crostini
  3. Serve immediately.

Notes

Serve fresh for the best flavor.