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Snap Pea Burrata Toast

Burrata and snap pea toast on a plate, a bowl of snap peas, mint leaves and a bottle of Nate's hot honey on a pink table.
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

  • 8 oz sugar snap peas
  • 4 Tbsp olive oil, divided
  • ⅓ 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
  • Two 4 oz balls of burrata at room temperature
  • Flaky sea salt for finishing
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Slice peas on a bias into quarter-inch pieces. Toss with 2 tablespoons olive oil, mint, lemon zest, kosher salt and 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 tablespoons 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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