Snap Pea Burrata Toast

This visually stunning toast is as delicious as it looks (and it’s a yummy way to eat your greens)! Start with a crunchy sourdough bread and layer on fresh mint, crispy peas and creamy Burrata, then drizzle with olive oil and Nate’s Hot Honey. The result? A delicious slice featuring the zesty and sweet flavors of spring.

Yield 4 Servings
Prep Time 5 Minutes
Total Time 10 Minutes

  • 2 4-oz balls of burrata at room temperature
  • 8 oz sugar snap peas
  • 4 Tbsp olive oil, divided
  • 1/3 cup fresh mint leaves, chopped
  • Zest of 1 lemon
  • ½ tsp kosher salt
  • 2 Tbsp Nate’s Hot Honey
  • 4 large slices of sourdough bread
  • Flaky sea salt for finishing
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Slice peas on a bias into quarter-inch pieces. Toss with 2 Tbsp olive oil, mint, lemon zest, kosher salt, hot honey. Set aside.

Heat a grill pan or skillet to medium high heat. Brush the sourdough slices on both sides with the remaining 2 Tbsp olive oil and grill until golden.

Slice and spread one half of a burrata ball onto each piece of toasted sourdough.

Scoop even amounts of the pea mixture over the top of each of the toasts. Finish with a sprinkle of flaky sea salt to taste.

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