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Spring Pea Crostini with CA Burrata
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– 1 (10-ounce) package frozen peas, thawed
– ½ cup fresh basil or mint
– 1 garlic clove
– 1/3 cup grated California Dry Jack cheese
– 1 lemon, juiced
– ½ teaspoon red pepper flakes
– Kosher salt and freshly cracked black pepper to taste
For assembly:
– California Burrata cheese
– Thinly sliced prosciutto
– Toasted Crostini
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recipe.directions
In a large food processor, combine the peas, basil or mint, garlic, California Dry Jack cheese, lemon juice, red pepper flakes and salt and pepper.
Pulse for 30 seconds.
Taste and adjust seasoning as needed.
Slather a few tablespoons of the pea pesto on top of the crostini.
Add a tablespoon or two of California Burrata cheese and then garnish with a piece of prosciutto.
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