Burrata bruschetta
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Burrata bruschetta

By Kyle Boyce from London Grind

Try a new twist on bruschetta, topped with burrata, broad beans, sugar snap peas, radish, mint and chilli. It makes a fab lunch or starter for a dinner party

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 545
  • fat 44g
  • saturates 16g
  • carbs 17g
  • sugars 2g
  • fibre 3g
  • protein 18g
  • salt 0.9g

Ingredients

  • 40g sugar snap peas, halved diagonally, blanched
  • 40g peas, blanched
  • 40g broad beans, double podded, blanched
  • 4 radishes, very thinly sliced
  • 2 red chillies, deseeded and thinly sliced
  • 1 small pack mint, chopped
  • 1 small pack parsley, chopped
  • 1 tbsp chardonnay vinegar
  • 100ml olive oil, plus extra to brush the toast
  • 4 slices sourdough or ciabatta
  • 2 large burrata, at room temperature

Method

  1. Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl. Add the chardonnay vinegar and olive oil, and toss to coat.

  2. Heat grill to high. Brush the bread with oil and sprinkle with sea salt. Grill for 2 mins each side until lightly charred. Put each piece of toast on a small plate, then halve burratas and gently spread over the toast. Divide the summer beans, pile on top and season to serve.

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