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
Directions
Yield 4 Servings
Prep Time 5 Minutes
Total Time 10 Minutes
Ingredients
- 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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Directions
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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