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Spring Pea and Leek Tartine

April 8, 2017 By msmart 2 Comments

Spring has sprung, evident in my corner of Texas by the fine layer of yellow-green pollen covering just about everything. But we can’t complain, this is the one brief respite of good weather we get. We’re ready for al fresco dinners, evenings in the Little League stands and weekends at the farm (not that I have one, but a girl can dream!).

Throw in a crisp glass of rosé and this tasty Spring pea and leek tartine, and you’re all set for dinner on the fly or weekend brunch. A tartine is simply an open-faced sandwich. In this case, the bread is rubbed with raw garlic after it’s toasted, which gives every bite a deep layer of flavor.  Then it’s topped with a fragrant, savory and creamy combination of sautéed leeks and peas, burrata and dill. A final drizzling of extra virgin olive oil and sea salt pulls it all together.

If you want this for breakfast, skip the burrata and put an egg on it. Gluten-free? My fingers are crossed you have a source for good, gluten-free crusty bread. If you’re dairy-free, skip the burrata. Any way you slice it, pile a big green salad on the side (tossed with my super simple salad dressing, of course) and don’t forget the rosé.

Print Recipe

Spring Pea and Leek Tartine

Super quick to put together and full of spring flavor, this open-faced sandwich is delicious with a vinegary salad on the side. Serve it for brunch, lunch or as a dinner party appetizer.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Author: Marcia W. Smart

Ingredients

  • 3 tablespoons good quality extra virgin olive oil divided
  • 1 small leek white and light green parts only, diced
  • 1 ½ cups peas freshly shelled or defrosted frozen peas
  • Sea salt
  • Fresh ground pepper
  • 1 pound burrata
  • 1 tablespoon loosely packed dill minced
  • 4 slices good crusty bread
  • 1-2 garlic cloves peeled

Instructions

  • In a medium sauté pan over medium-high heat, warm 1 1/2 tablespoons of the olive oil. Sauté the diced leeks until soft, about 5 minutes. Add the peas and sauté another minute, until warmed through. Season with sea salt and a few grinds of fresh pepper.
  • Preheat oven to broil.
  • Place four bread slices on a baking sheet. Toast both sides, being careful not to burn.
  • Remove from oven. Rub both sides all over with garlic cloves.
  • Divide the leek and pea mixture equally among the four slices of bread. Top each slice with a quarter of the burrata and a sprinkling of minced dill. Drizzle with the remaining olive oil and sea salt and serve.

Thanks to www.squaremealroundtable.com and www.whatannieseating.com, this post is a collaboration with a unique and talented group of food bloggers who have all developed their own spring pea recipes. Check them out:

www.holajalapeno.com

www.amandaskrip.com

www.thegirlfromthe3rdfloor.com

www.pricklyfresh.com

www.mindyscookingobsession.com

www.foodjournalmagazine.com

www.daysoffood.com

www.cooksandkid.com

www.thegoodcooker.com

www.thewholeelchilada.com

www.gobblethecook.com

www.weelicious.com

www.pamelasalzman.com

www.somethingnewfordinner.com

www.blossomtostem.net

www.thegingeredwhisk.com

www.itsavegworldafterall.com

Filed Under: All Recipes, Appetizers and Snacks, Dinner, Entertaining, Gluten-free/Gluten-free adaptable, Spring, Uncategorised, Vegetable Side Dish Tagged With: appetizer, burrata, easy appetizer, leeks, peas, sandwich, spring, spring pea, tartine

Previous Post: « Wine Pick: Pedras 2016 Rosé
Next Post: Weeknight Dinners: April 10-14, 2017 »

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Comments

  1. Annie

    April 8, 2017 at 11:09 pm

    Sounds so fabulous, Marcia!! Cheers!

    Xoxo,
    Annie

    Reply
  2. rebecca

    April 10, 2017 at 4:38 pm

    yes please! anything with burrata!!

    Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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