Burrata and Pea Toast with Chili Honey

Spring just arrived on your plate. Creamy burrata, bright green peas, and a swipe of spicy honey on toasty sourdough. This is the kind of 15-minute breakfast that makes you look like you have your life together.

Ingredients

• 2 slices sourdough bread
• 1 cup fresh spring peas (or frozen, thawed)
• 1 ball fresh burrata (about 4 oz)
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• Flaky sea salt
• Fresh mint leaves
• 1 lemon

Step-by-Step Instructions

Step 1: Toast the Bread

Get a skillet hot over medium-high heat. Drop the sourdough slices in dry and toast until golden on each side, about 3 minutes per side. You want it crispy enough to hold up under the toppings.

Step 2: Make the Chili Honey

Warm the honey with the red pepper flakes in a small saucepan over low heat for about a minute. It does not need to boil. The goal is just to get the flavors married and the honey slightly looser. Set it aside.

Step 3: Cook the Peas

In the same skillet, heat the olive oil over medium heat. Add the peas and a pinch of salt. Cook for about 2 minutes, just until warm and slightly blistered. You want them tender but still bright. Finish with a squeeze of lemon and remove from heat.

Step 4: Assemble

Spread the burrata across each toast, tearing it open so the creamy center spills out over the bread. Pile the peas on top. Drizzle with the chili honey, finish with flaky salt, a few fresh mint leaves, and one last squeeze of lemon.

Serving Suggestions

• Serve as is for a light breakfast or lunch.
• Add a fried egg on top for extra richness.
• Pair with a glass of chilled pinot grigio or sparkling water with lemon.

Tips

• Fresh peas are ideal but frozen and thawed work perfectly fine. Do not overcook them.
• Burrata should be at room temperature for the best texture and flavor.
• Use a good sourdough with good structural integrity so it does not get soggy under the burrata.