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

Burrata bruschetta

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal545
fat44g
saturates16g
carbs17g
sugars2g
fibre3g
protein18g
salt0.9g
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Ingredients

  • 40g sugar snap peas , halved diagonally, blanched
  • 40g peas , blanched
  • 40g broad beans , double podded, blanched
  • 4 radishes , very thinly sliced
  • 2 red chillies , deseeded and thinly sliced
  • 1 small pack mint , chopped
  • 1 small pack parsley , chopped
  • 1 tbsp chardonnay vinegar
  • 100ml olive oil , plus extra to brush the toast
  • 4 slices sourdough or ciabatta
  • 2 large burrata , at room temperature

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.4 ratings
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