Simple Burrata Pea Crostini with Mint

As an impressive appetizer or an exquisite lunch, this easy crostini recipe is sure to be a hit. Chopped the olives and mint ahead of time for quick assembly.


  • 6 Thick slices sourdough levain or Country bread
  • 16 oz Fresh burrata
  • 1 lb English Peas, shelled
  • 24 Castelvetrano olives, pitted and roughly chopped
  • 1/2 C mint, roughly chopped
  • Olive oil, to drizzle
  • Salt and pepper


  1. Drain burrata in a colander lined with a paper towel—you don’t want to pierce the skin of the burrata, but you do want any extra liquid to drain off.
  2. Toast your sourdough bread until golden brown
  3. Cut the toasts in half.
  4. Drizzle with olive oil.
  5. Carefully divide the burrata between the pieces of toast, making sure that the creamy drippings make their way onto the toast.
  6. Divide the peas, olives and herbs between each piece. Finish with a generous drizzle of olive oil, salt and pepper.
  7. Serve immediately.


I’ve also made this with un-toasted fresh bread and it’s just as perfect.