Rachael Ray: Pea Pesto
“It’s literally those beautiful, fresh English peas blended up,” Stone said about the basis of this fresh and seasonal appetizer option. Fresh mozzarella (or even ricotta) might be easier to find or more budget-friendly than burrata, but your taste buds win either way.
What is your favorite way to top bruschetta? Leave me a comment to tell me about your secret ingredients.
Rachael Ray: Curtis Stone Pea Pesto and Burrata Bruschetta Recipe Ingredients
- 1 cup loose packed Basil leaves
- 1 tbsp Lemon Juice
- 4 1/2”-thick slices Ciabatta Bread
- 1 fine chopped clove Garlic
- 4 oz room temperature Burrata (or use Mozzarella)
- 2 tbsp grated Parmesan Cheese
- 1 cup loose packed Mint leaves
- 1 1/2 tsp grated Lemon Zest
- 1 fine chopped Shallot
- 1 1/2 cups shelled fresh English Peas
- 8 tbsp Extra Virgin Olive Oil
- Kosher Salt & fresh ground Black Pepper
Curtis Stone: Rachael Ray Bruschetta with Spring Pea Pesto and Burrata Recipe Directions
- Preheat the oven at 350 F.
- Place the basil and mint in a food processor. Add 5 tbsp olive oil with lemon zest and juice. Process until almost smooth. Salt and reserve in the processor.
- Heat a grill pan on medium high and drizzle 1 tbsp olive oil on the ciabatta before salting it. Grill the bread for around three minutes on each side and reserve it on a plate.
- Heat a heavy skillet on medium heat with 2 tbsp olive oil. Saute the garlic and shallot for two minutes, until tender.
- Add peas, cooking about five minutes. Take off heat.
- Add half of the pea mix to the pesto, pulsing to a coarse chop.
- Transfer the pesto mix to a bowl and fold in the rest of the peas; salt.
- Divide burrata among the toast points; salt and pepper.
- Spoon the pesto on top of each piece of bruschetta.
- Garnish with Parmesan just before serving.