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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 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Author: Marcia W. Smart


  • 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


  • 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.