With Memorial Day (and the 4th of July!) right around the corner, it’s the perfect time to celebrate with these Burrata & Snap Pea Crostini Bites! They’re delicious summer appetizers that make summer hosting a breeze! Hope you love them!
How To Make Burrata & Snap Pea Crostini
Here’s a video of when I made my Burrata & Snap Pea Crostini! For another delicious appetizer, check out my Burrata Fig Crostini recipe or my delicious Charred Lemon & Burrata Bruschetta.
Ingredients
- 1 (8-ounce) bag thinly sliced snap peas (1 ½ cups thinly sliced snap peas)
- 3 medium green onions (white and green parts), thinly sliced
- ⅓ cup chopped roasted salted pistachios
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest (from about 1 medium lemon), plus more for garnish
- 2 tablespoons lemon juice (from about 1 medium lemon)
- 1 to 2 teaspoons crushed calabrian chile (adjust according to heat preference)
- 1 tablespoon plus 2 teaspoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper, plus more for garnish
- 1 baguette, sliced into about 24 ½” pieces
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, peeled
- 8-ounce ball fresh burrata
- Flaky sea salt, for garnish (optional)
Step-By-Step Recipe Method
- Preheat the oven to 400°F.
- In a large mixing bowl, whisk together the lemon zest, lemon juice, salt, pepper, calabrian chile, and honey until combined.
- Add the snap peas, peas, green onions, basil/mint, and pistachios. Toss until thoroughly combined and well coated. Cover and set aside in the fridge for at least 10 minutes.
- Meanwhile, place the baguette slices onto a baking sheet and brush the top sides with about 2 tablespoons of olive oil. Bake until lightly golden and crispy, about 10 to 12 minutes. Remove from the oven and rub the top side with the garlic clove.
- Evenly distribute the burrata on top of the baguette slices and top with about 1 tablespoon of the snap pea mixture on each. Garnish with additional lemon zest, black pepper, and flaky salt if using.