Burrata Bruschetta with Spring Pea Pesto hero banner

Burrata Bruschetta with Spring Pea Pesto

Pairs with Chateau St. Jean California Chardonnay

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Serves: 6 to 8


  • 1 cup fresh spring peas
  • 1/3 cup olive oil, divided
  • 1/4 cup packed fresh parsley
  • 1/4 cup Parmesan cheese
  • 2 tbsp chopped toasted walnuts
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1/4 tsp salt and pepper
  • 1 baguette, sliced into 24 rounds
  • 8 oz fresh burrata cheese, torn into pieces
  • 2 tbsp finely chopped fresh chives


  1. Preheat broiler. In large pot of boiling salted water, cook peas for 2 to 3 minutes or until tender. Rinse with cold water; drain and let cool completely.
  2. In food processor, pulse together peas, 1/4 cup oil, parsley, Parmesan, walnuts, garlic, lemon juice, salt and pepper until smooth.
  3. Meanwhile, brush both sides of baguette slices with remaining oil. Arrange on foil-lined baking sheet. Broil for 1 to 2 minutes per side or until golden brown and toasted.
  4. Top each toasted baguette slice with pesto and burrata. Sprinkle with chives.


  • If fresh peas are not in season, use thawed frozen peas.
  • Substitute fresh mozzarella for burrata if desired.