Burrata bruschetta dressed with beans and radishes, on a white surface

Prep: 10 mins Cook: 10 mins


Serves 4

Try a new twist on bruschetta, topped with burrata, broad beans, sugar snap peas, radish, mint and chilli. It makes a fab lunch or starter for a dinner party

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal545
  • fat44g
  • saturates16g
  • carbs17g
  • sugars2g
  • fibre3g
  • protein18g
  • salt0.9g
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  • 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

    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.

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Anu Green's picture
Anu Green
2nd Apr, 2018
Really lovely and fresh starter but use half of the olive oil on the recipe as in the quantity as it is, it’s a bit overpowering.
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