PEA PESTO AND BURRATA CROSTINI

Serves: 6-8

For the pea pesto:

10-oz (284-g) package frozen peas, thawed, or 10 oz (284 g) fresh peas, blanched and cooled 1/3 cup (80 ml) fresh basil leaves 1/3 cup (80 ml) fresh mint leaves

1 clove garlic, peeled

Juice of 1 lemon

1/2 tsp (2.5 ml) red pepper flakes

Kosher salt and freshly cracked black pepper

For the crostini:

1 baguette, cut into 1/2-inch (1.25-cm) slices

Olive oil

2 cloves garlic, peeled

For assembly:

6 oz (170 g) burrata cheese Pea tendrils, or extra basil and/or mint

1. To make the pesto: In a large food processor, combine the peas, basil, mint, garlic, lemon juice and red pepper flakes and season with salt and pepper. Pulse for 45 seconds, until the peas are broken down and chunky.

2. Scrape down the sides of the bowl and pulse for an additional 10 seconds. Taste and adjust the salt and pepper as needed.

3. To make the crostini: Heat a griddle or large skillet over medium-high heat.

4. Generously drizzle baguette slices with oil on both sides. Using tongs, transfer the slices of bread to the hot griddle and toast for a few moments, until golden brown. Flip and toast bread on the other side for a minute more.

5. Remove from the griddle and set aside. Carefully rub the garlic over the toasted bread.

6. To assemble: Slather 2 tbsp (30 ml) of the pea pesto on top of each crostini. Add a tbsp or two (15-30 ml) of burrata cheese and garnish with some pea tendrils. Serve immediately.

Tip: Extra pea pesto can be tossed into pasta for a quick and easy weeknight dinner.