- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: Serves 2
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1096
- Total Fat
- 63 g
- Saturated Fat
- 18 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 13 g
- Sugar
- 23 g
- Protein
- 39 g
- Cholesterol
- 67 mg
- Sodium
- 1168 mg
Ree’s sister Betsy made this dish for her, and as a fan of burrata, an Italian mozzarella with a soft creamy center, Ree loved it. Italy is top of Ree’s bucket list, and she hopes to holiday there soon!
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: Serves 2
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1096
- Total Fat
- 63 g
- Saturated Fat
- 18 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 13 g
- Sugar
- 23 g
- Protein
- 39 g
- Cholesterol
- 67 mg
- Sodium
- 1168 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Bring a pot of salted water to a boil. Blanch the peas in the water until tender, 2 to 3 minutes, then drain. Meanwhile, add the ciabatta to a sheet pan and drizzle with 2 tablespoons olive oil; sprinkle with a good pinch of salt and pepper. Place in the oven and toast until lightly golden, about 5 minutes. Remove and set aside.
- Add 3 tablespoons olive oil to a bowl, along with the honey, grated garlic and chives, reserving 1 teaspoon chives for garnish, along with the juice of the lemon. Add a pinch of salt and pepper, then mix to combine. Add the peas. Using the back of a fork, mash the peas until most are broken up. Add the mint, reserving a little for garnish, and stir in about a third of the dressing, enough to lightly coat the peas.
- Add the peas to a large platter to form a base. Place the burrata in the middle and tear it open to reveal the creamy center. Drizzle with the remaining tablespoon olive oil, then sprinkle with fresh cracked pepper, flaky salt and a little more of the dressing if desired. Sprinkle over the lemon zest and the reserved chives and mint and serve with the warm toasted bread.
