Spring burrata toasts

Ingredients

• 2 slicesbread, of your choice
• 80 gpeas
• 6–8strawberries
• 200 gburrata
• to tasteolive oil
• 1 clovegarlic
• 1lemon
• a few leavesfresh mint
• to tastesalt and pepper

Instructions

1. 1

   Steam the peas

   Steam the peas for about 8 minutes, then rinse them under cold water and set aside.

2. 2

   Toast the bread

   Toast the slices in a toaster, or cook them in a frying pan with a little olive oil.

3. 3

   Rub with garlic

   Drizzle each slice with olive oil and rub the garlic clove over the surface, if using.

4. 4

   Add the burrata

   Break open the burrata and divide it between the two slices of toast.

5. 5

   Top with fruit

   Scatter over the peas and the strawberries, halved.

6. 6

   Finish and serve

   Add lemon zest and mint leaves, season with salt and pepper, and drizzle with a little more olive oil if you like. Serve straight away.

What are spring burrata toasts?

Burrata is an Italian cheese, traditionally associated with Puglia, made with a soft outer casing and a creamy centre. Here it turns simple toast into a fresh, substantial dish.

The combination of peas, strawberries and mint gives the toasts a distinctly spring-like feel. Crisp bread provides contrast to the cheese, while lemon zest brings the flavours into focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 21g protein, 49g carbs, 31g fat.

The bread and peas provide most of the carbohydrates, while burrata contributes much of the protein and fat. For a more balanced plate, serve a toast with a generous green salad or extra vegetables.

Choosing the bread and burrata

Bread: Choose slices sturdy enough to hold the toppings, such as sourdough or a country-style loaf. Toast them until crisp at the edges but not so hard that they are difficult to bite.

Burrata: Drain any excess liquid before tearing it open. Dividing it between the toasts while the bread is still warm lets the creamy centre soften slightly.

Getting tender peas

Steaming: Cook the peas for about 8 minutes, as directed, then check that they are tender. Smaller or frozen peas may be ready sooner, so use texture as your guide.

Cooling: Rinsing the peas under cold water stops them cooking further and cools them for the fresh toppings. Drain them well so they do not make the toast soggy.

Balancing sweet and savoury

Strawberries: Halve them so their sweetness is easy to distribute across each slice. Use ripe, fragrant fruit for the best contrast with the rich cheese.

Lemon and mint: Add finely grated zest rather than the bitter white pith, and tear larger mint leaves just before serving. Season with salt and pepper to bring the flavours together.

Serving the toasts

These are best assembled just before eating, while the bread is crisp and the burrata is still soft. A final drizzle of olive oil is optional; add a little at a time so the toast does not become greasy.

For a more complete meal, serve with a green salad dressed with lemon or vinegar. The toasts are filling enough for a light lunch, especially when the slices of bread are generous.

Timing and texture

The peas take about 8 minutes to steam, and the rest of the preparation is quick enough to do while they cook. Toast the bread near the end so it stays crisp when topped.

Look for peas that are tender but still hold their shape, toasted bread with a crisp surface, and burrata that spreads easily when torn. Assemble only when ready to serve.

Recipe notes & tips

• Drain the peas thoroughly after rinsing to help keep the toast crisp.
• Toast the bread shortly before assembling so it does not soften under the toppings.
• Use a fine grater for the lemon zest and avoid the white pith.
• Tear the burrata over the bread so its creamy centre stays with the toast.
• Add the final olive oil drizzle gradually and taste before adding more salt.

Variations

• Use broad beans: Swap some or all of the peas for cooked, peeled broad beans.
• Add rocket: Scatter a small handful over the toasts for a peppery finish.
• Try basil: Replace the mint with fresh basil leaves.
• Use grilled bread: Toast the slices in a pan with a little olive oil for extra browning.
• Add balsamic: Finish with a few drops of balsamic vinegar for a sharper, sweeter note.

Common mistakes to avoid

• Wet peas: Drain them well after rinsing so excess water does not soak into the bread.
• Overtoasting: Keep the bread crisp but still easy to bite through.
• Soggy assembly: Add the toppings just before serving rather than letting them sit on the bread.
• Too much oil: Drizzle sparingly, especially if the bread was already toasted in oil.
• Bitter zest: Grate only the yellow peel and leave the white pith behind.

How to store

These toasts are best eaten as soon as they are assembled and do not keep well once topped. Store any leftover peas, strawberries and burrata separately in covered containers in the fridge, and toast fresh bread when ready to serve.

Frequently asked questions