Burrata with Pea Pesto and Blistered Tomatoes
Ingredients
- 1 1/2 cups fresh-shelled peas
- 2 garlic cloves
- 2 ounces grated Parmigiano-Reggiano
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 1/2 cup(s) olive oil, divided
- 6 ounces cherry or grape tomatoes
- 8 ounces burrata ball
- Sliced and toasted baguette
Instructions
- Heat the oven to 425°.
- Boil the peas in water for 1 minute then chill in an ice bath.
- Drain the peas and process in a food processor with the garlic, Parmigiano-Reggiano, salt, pepper and about¹/³ cup of the olive oil.
- Toss the tomatoes in the remaining olive oil and roast in the oven for about 10 minutes, or until blistered and about to pop.
- Place the burrata on a plate, cover with the pea pesto and place the blistered tomatoes all around the cheese. Serve with the toasted baguette for spreading.
Notes
Photography by Casey Woods
