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.
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.