- Sourdough bread sliced to ½ inch thick slices
- 2 cups frozen or fresh peas (4 cups ice water)
- 2 lemons zest and juice separated
- ¼ cup pecorino cheese, finely grated
- ¼ cup finely minced mint leaves
- 1 garlic clove, finely minced
- ½ cup plus 1 cup good quality extra virgin olive oil
- Salt and black pepper to taste
- 2 oz. burrata (if you cant find burrata, try goat cheese or fresh mozzarella)
- Bring a pot of salted water to a boil and cook peas…if fresh 6 minutes, if frozen 2 minutes, then immediately dunk them into the ice water to stop them from cooking and help preserve their bright green color.
- Add peas to food processor or blender (can use knife to chop as well if electricity is not available). Add the zest of both lemons and the juice of ½-1 full lemon, the pecorino cheese, mint, garlic clove, pinch of salt and pepper.
- Pulse the pea pesto while drizzling the ½ cup of olive oil to obtain a coarse mashed pea pesto. Taste and adjust seasoning as necessary.
- Brush the sourdough bread slices with olive oil and toast in a wood fired oven. Rub each crostini with the pea pesto and top with burrata cheese, watercress dressed lemon juice and olive oil, and fresh cracked black pepper. Serve immediately.
Chef Todd Thompson