This easy warm weather appetizer is ready in 10 minutes!
In this recipe, sugar snap peas are thinly sliced on the bias with shallots served over creamy burrata with grilled bread. Adding red wine vinegar to the pea salad as they cook adds a bit of acidity to contrast with the cheese. While they are mainly thought of as a spring vegetable, peas are in season starting in Spring through September or October. Store peas in the refrigerator, wrapped in plastic. They will stay fresh for three to five days.
Peas – I use sugar snap peas in this recipe. Sugar snap peas or snap peas are a cross between snow peas and garden peas with a sweet flavor and crunchy texture. In addition, the pods are flatter with smaller peas. Be sure to remove the thin string before cooking. Garden or English peas can also be used in this recipe in place of the snap peas.
Shallots – Shallots have a mild, slightly sweet flavor. If needed, yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. In fact, it has become very popular in recent years for its rich, clean flavor. The cold, creamy cheese is the perfect contrast to the crisp peas.
Bread – I recommend using a loaf of crusty bread with a hard, crisp exterior. I also serve it sliced on the bias and grilled to add a slightly smoky flavor. Crostini can be used in place of the crusty bread as well.
How to Make Burrata and Peas
Sauté the shallots. Heat a medium sauté pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the shallot and sauté until soft but not caramelized, about 3 minutes.
Sauté the peas. Add the peas and continue to sauté for an additional 3 minutes. The peas should still be fairly vibrant.
Season the peas. Remove from heat, then stir in the red wine vinegar and season to taste with salt and pepper.
Assemble and serve. Add the burrata to a serving bowl or plate. Spoon the pea mixture over the top and garnish with the remaining olive oil, black pepper and lemon zest. Arrange the bread around the sides and serve.
Tips and Tricks for This Recipe
To turn this recipe into a vegetable side, omit the burrata and bread and serve the peas topped with Pecorino Romano.
Substitute the snap peas with garden or English peas.
Grill the bread on a gas grill over medium heat until char marks appear or use a grill pan.
Other Recipes to Try
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