The joys of the spring season are all the fresh, tender greens at the farmer’s market and in the garden. Often simplest is best, especially when it comes to the flavors of springtime. Zesty lemon, spicy arugula, and English peas are some of the season’s best. The other afternoon I made a hearty ciabatta, which was the perfect foundation for an improvised spring bruschetta with creamy burrata. At first, I thought 3 garlic cloves would be quite garlicky, even for me, but the creamy milkiness of the fresh burrata deliciously mellowed it out. It’s so simple and delicious for a spring brunch or Easter lunch. Honestly, these are rough estimates, as I threw it all together without properly measuring, but it’s very forgiving. Slicing open the fresh burrata may get a little messy, but that’s the beauty of this dish. If you have a larger ball, slice it open onto a separate plate and scoop a little onto each slice. Enjoy!

Spring Peas & Burrata Bruschetta

Serves 4

2 large handfuls of baby arugula

1 heaping handful fresh mint leaves (save a few to garnish)

2 1/2 cups shelled English peas (or de-thawed sweet peas)

3 garlic cloves

juice 1 large lemon

1 tablespoon lemon zest

extra virgin olive oil

salt

8 oz fresh burrata

ciabatta, sliced

2 tablespoons fresh chives, minced

Add the arugula, mint leaves, peas, garlic, lemon, and lemon zest into a food processor. Pulse several times and then while the processor is on, gradually pour in roughly 2 cups of olive oil, just until it reaches a smooth consistency like a pesto. Season with salt to taste.

Lightly drizzle olive oil over both sides of the ciabatta slices. Grill both sides until slightly charred and crisp, about 2-3 minutes.

Spread a layer of the pea purée on top of each slice grilled slice. Gently slice open the burrata and dollop a bit of the creamy filling on top of the pea purée.

Garnish with a few mint sprigs, minced chives, and another drizzle of olive oil. Season with fresh cracked black pepper and a pinch of salt.