Burrata with Pea Puree
This recipe was inspired by a version of this that I was served at The Clayton Membership Club in Denver. Theirs had these really cute pea shoots as a garnish that I couldn’t find, so I substituted with microgreens, mint and basil from my garden. I love how the lemon and mint give it freshness and the vibrant green pea color just scream Summer. The different textures of the microgreens and grilled artichokes, a dollop of pea puree and a segment of burrata - all on top of a nice hearty cracker make it a well balanced and filling appetizer.
Burrata w Pea Puree
Yield: 5
Prep time: 5 MinCook time: 20 MinInactive time: 5 MinTotal time: 30 Min
So easy and always a crowd pleaser. It's healthy, colorful and so fresh for the Summer!
Ingredients
Burrata with Pea Puree
- 1 pkg (10 oz) of fresh English Peas (Trader Joe's)
- 5 tbsp EVOO plus more to drizzle
- 1/2 lemon squeezed
- lemon zest from one lemon
- 1/2 cup of fresh mint, plus more for garnish
- 1/4 cup fresh basil, plus more for garnish (save the small ones for the garnish)
- 1 tsp salt
- 1/2 tsp pepper
- 1 pkg microgreens, only use about 1/4 cup
- 2 burrata balls ripped in half
- 1 jar of grilled artichoke halves (Trader Joe's), sliced in quarters
- 1 pkg of thick crackers
Instructions
- In a medium sized pot, add peas and enough water to cover them. Bring to a boil.
- Cook peas for 6 minutes. Drain and save about 2 tbsp of peas to garnish.
- While the peas are boiling, to a blender add lemon zest, lemon juice, mint and basil.
- Add the peas to the blender, drizzle with EVOO, salt and pepper and puree until very well blended.
- Spread the puree on a plate, sprinkle microgreens and the 2 tbsp of peas over the top, and add the burrata balls in a haphazard manner.
- Drizzle the burrata balls with EVOO and salt/pepper (I use a truffle infused oil and a lemon salt).
- Garnish with mint sprigs, small basil leaves. Spread crackers around to dip.