Burrata bruschetta

Burrata bruschetta

Burrata bruschetta

Burrata bruschetta

  • 40g sugar snap peas, halved diagonally, blanched
  • 40g peas, blanched


    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 40g broad beans, double podded, blanched
  • 4 radishes, very thinly sliced


    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 red chillies, deseeded and thinly sliced
  • 1 small pack mint, chopped


    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 small pack parsley, chopped


    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp chardonnay vinegar
  • 100ml olive oil, plus extra to brush the toast

    Olive oil

    ol-iv oyl
    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 4 slices sourdough or ciabatta


    Sourdough is a method of leavening bread, based on uncooked bread dough (known as ‘mother…

  • 2 large burrata, at room temperature
  1. 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.
  2. 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.