1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
8 Tbs extra virgin olive oil
1 1/2 tsp grated lemon zest
1 Tbs fresh lemon juice
4 x 1cm thick slices ciabatta bread
1 small shallot, finely chopped
1 garlic clove, finely chopped
1 1/2 cups shelled fresh English peas (from 680g peas in pod)
115g burrata or fresh mozzarella, at room temperature
2 Tbs freshly grated Parmesan cheese
Pre-heat oven to 175 C.
In a small food processor, combine basil, mint, 5 tablespoons of oil, lemon zest and juice and process until nearly smooth. Season to taste with salt and leave mixture in food processor.
Heat a grill pan over medium-high heat. Drizzle 1 tablespoon of oil over ciabatta and season with salt. Grill ciabatta for about 3 minutes on each side, or until lightly toasted and grill marks form. Transfer to a plate.
Heat a medium heavy skillet over medium heat. Add remaining oil, then shallots and garlic and saute for 2 minutes or until tender and translucent. Add peas and cook for 5 minutes, or until they are cooked through but still crisp and tender. Remove from heat.
Add half of warm pea mixture to pesto and pulse until peas are coarsely chopped. Transfer mixture to a bowl and fold in remaining warm pea mixture. Season with salt.
Divide burrata among bruschetta and season with salt and pepper. Spoon pesto over, sprinkle with Parmesan and serve immediately.
Credits: Curtis Stone
Photo Credits: Curtis Stone
