BURRATA BRUSCHETTA

Burrata bruschetta image

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

Provided by Kyle Boyce from London Grind

Categories Brunch, Lunch, Snack, Starter

Time 20m

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 545 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium