Burrata bruschetta
Per serving
Try a new twist on bruschetta, topped with burrata, summer beans, sugar peas, radish, mint and chili. It's a great lunch or snack for a party
Ingredients
4 serv.- sugar peas↗40g g
halved diagonally, blanched
- peas↗40g g
blanched
- beans↗40g g
in double pods, blanched
- radish↗4
very thinly sliced
- red chili↗2
seedless, thinly sliced
- mint↗1 small pack small pack
chopped
- parsley↗1 small pack small pack
chopped
- Chardonnay wine vinegar↗1 tbsp tbsp
- olive oil↗100ml ml
plus extra for brushing toast
- sourdough bread↗4 slices slices
or ciabatta
- large burrata↗2
room temperature
Step-by-step instructions
- 1
Combine the sugar peas, peas, beans and radish with the chili and herbs in a bowl. Add the Chardonnay wine vinegar and olive oil, and mix to coat.
- 2
Preheat the grill to high heat. Brush the bread with oil and sprinkle with sea salt. Grill for 2 minutes on each side until lightly browned. Place each toast on a small plate, then split the burrata in half and gently spread it on the toast. Distribute the summer beans on top and season before serving.
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