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Toasts & sandwiches · 13 minutes

Smashed Pea and Burrata Toast with Mint and Lemon

Frozen peas, smashed with mint and lemon zest, give you a bright, sweet base that makes torn burrata taste even creamier than it already is.

Prep
8 min
Cook
5 min
Total
13 min
Serves
2
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VegetarianEgg-freeStovetop

Think of this as avocado toast’s springier cousin. Frozen peas take two minutes in boiling water, then get smashed with mint, lemon zest, a little parmesan and good olive oil into a rough, sweet-savory spread. It’s chunky enough to have texture and loose enough to soak into the toast.

Burrata goes on last, torn open so the creamy center spills over the green. A pinch of chili flakes and a squeeze of lemon keep it from tipping into rich. Frozen peas are often sweeter than fresh ones from the store, so there’s no need to wait for spring.

The recipe

Smashed Pea and Burrata Toast with Mint and Lemon

Prep 8 min · Cook 5 min · Total 13 min · Serves 2

Ingredients

Tap to tick off as you go.

For the smashed peas

For the toast

Method

  1. Step 1: Cook the peas

    Bring a small pot of salted water to a boil. Add the peas and cook for 2 minutes, just until bright green and tender. Drain well.

  2. Step 2: Smash with mint

    Tip the peas into a bowl with the mint, lemon zest, 1 tbsp lemon juice, parmesan, olive oil and salt. Smash with a fork or potato masher until roughly crushed, leaving some peas whole. Taste and add more lemon if it needs it.

  3. Step 3: Toast the bread

    Toast the bread in a toaster or a dry skillet over medium-high heat until deeply golden. Rub one side of each slice with the cut garlic while it’s hot.

  4. Step 4: Build the toasts

    Pile the peas onto the garlicky side of the toast. Tear the burrata in half and lay a piece on each, pulling it open so the creamy center spills out.

  5. Step 5: Finish and serve

    Drizzle with olive oil, scatter over the chili flakes, small mint leaves, flaky salt and pepper, and add a final squeeze of lemon. Eat right away.

Good to know

  • Take the burrata out of the fridge when you put the water on. Cold burrata is firm and bland; room-temperature burrata is the whole point.
  • Don’t blitz the peas in a food processor. A fork gives you the chunky texture that holds up on toast instead of a smooth puree that soaks in and disappears.
  • Rub the garlic on while the toast is still hot from the pan; the rough surface acts like a grater.

Swaps

Burrata
Fresh ricotta or torn fresh mozzarella; for vegan, skip the cheese and top with lemony white beans
Parmesan in the peas
Crumbled feta or 1 tbsp nutritional yeast
Sourdough
Gluten-free bread, toasted extra crisp, makes it gluten-free

Questions people ask

Is burrata vegetarian?

It depends on the rennet. Burrata is mozzarella filled with cream, and while many US brands use microbial (vegetarian) rennet, some use animal rennet, so check the label if you’re strict.

Can you use frozen peas without cooking them?

They’re technically blanched before freezing, so a quick thaw works, but 2 minutes in boiling water makes them tender enough to smash and brings out their sweetness.

What goes well with burrata on toast?

Something bright and a little sharp: smashed peas, roasted tomatoes, peaches, or lemon zest and chili flakes all cut through the richness.

Get the peas, mint and lemon from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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