Burratta Crostini with Avocado Sweet Pea Hummus

When summer comes around I love to throw everything on the grill - desserts and appies included! There's just something about that smoky flavour that takes everything on the plate to a new height. The other day we were looking for something to nibble on so I threw this platter together with some gorgeous fresh and creamy burratta, my favourite Avocado and Sweet Pea Hummus, and some crostini - toasted up on the grill of course! If you want to make the toasts a little smaller and pre-assemble the bites, you can make this as an hors d'oeuvre for a formal affair as well, but it's also really great as a rustic, snack - just don't expect left overs, this one goes really quickly whenever it hits our counter. A hint here - as always, the better the olive oil, the better the whole dish will taste. It's a good rule to follow at all times.

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  • 1 baguette

  • good quality olive oil

  • 500g burratta

  • 6 large basil leaves cut in fine julienne just before serving

  • 1 recipe see recipe Avocado Sweet Pea Hummus

Preheat barbeque or broiler. Slice the baguette into 3 doz angled cuts and grill on the bbq for 1 min per side just to add grill mark or toast under the broiler until golden on each side. Brush both sides lightly with olive oil. Spread a couple of teaspoons of guacamole onto the top of each grilled slice of baguette. Top with a small slice of burratta and a few pieces of julienned basil.

If you're using peas straight out of the garden be sure to blanche them for 2-3 minutes in boiling water and then cool them quickly in an ice bath so that they retain their brilliant colour, but fresh frozen will work just as well.

  • 1 ripe avocado

  • 2 tbsp. (30 mL) lime juice

  • 1/2 clove garlic, minced

  • 2 cups (500 mL) sweet green peas, thawed

  • 1 tsp. (5 mL) sea salt

  • cayenne or hot sauce

Spoon out the avocado flesh and put into a food processor. Add the lime juice and garlic. Add the green peas and salt, then process until you have a ‘kermit-colored puree’. Add cayenne or hot sauce for a kick.

horsdoeuvres, Dipsdanielle acken