Ingredients
- 4 slices pre-made focaccia
- 120g frozen peas
- 2tbs nduja paste
- 1 ball burrata cheese
- Handful fresh mint leaves, to garnish
- 1 lemon, for zest
- Sea salt
- 4tbs olive oil, for grilling bread
- Toast your focaccia slices. Heat a nonstick frying pan over a medium heat and add the olive oil. Place your focaccia slices in face down. Fry for one to two minutes until evenly golden brown, then turn over with a tongs and toast on the other side for a minute until browned. Then remove and set aside.
- Boil the kettle and add some water to a small pot and bring to the boil. Add the peas and blanch for two minutes, then strain, rinse with cold water and set aside.
- Heat the nduja paste in a small pot over a medium heat until it melts and becomes loose, then turn the heat low.
- To build the crostini, start by tearing the burrata in half carefully over a small bowl. Scoop out the creamy inside of the burrata and spread it over your toasted focaccia. Spoon over some ‘nduja, followed by some peas, then add some mint leaves. Finish by seasoning with lemon zest and a sprinkle of sea salt, then serve.
