RECIPES FROM THE BLOOMIST KITCHEN

FRESH ENGLISH PEA & BURRATA TARTINES

WITH MINT PISTACHIO GREMOLATA, PROSCIUTTO DI PARMA & EXTRA VIRGIN OLIVE OIL

Tartines are the French take on the open-faced sandwich, a more composed, ingredient-driven cousin to bruschetta, crostini, or even elevated toast. This Fresh English Pea & Burrata Tartine is built for spring: sweet, just-blanched peas, creamy burrata, bright lemon, and a mint-pistachio gremolata layered over grilled sourdough, with optional prosciutto adding a delicate savory edge. It’s light but satisfying, clean but expressive, exactly the kind of dish that lets each ingredient stand on its own.

Throughout the recipe, Bloomist’s Private Reserve Extra Virgin Olive Oil, sourced from the ancient hill town of Trevi in Italy, one of the country’s most renowned olive oil regions, is used here, from gently sautéing the peas to enriching the gremolata and finishing the dish. Each layer builds flavor, while the final drizzle brings everything into focus with a fresh, green, peppery lift, elevating the dish from simple to exceptional.

Makes:

8 tartines

Prep:

25–40 minutes

TOASTING & ASSEMBLY:

5–10 minutes

INGREDIENTS

8 1/2-inch thick slices of sourdough, grilled or toasted
2 cups shelled fresh English peas, from about 2 to 2 1/2 pounds in pods
2 balls burrata (about 8 ounces each)
8–12 thin slices prosciutto di Parma, torn (optional; omit for vegetarian)
2 small shallots, very thinly sliced
2 lemons
About 3 tablespoons Bloomist Extra Virgin Olive Oil, plus more for finishing (or equivalent ultra-premium finishing olive oil)
Kosher salt (we like Diamond Crystal)
Flaky sea salt, for finishing (we like Maldon)
Mint Pistachio Gremolata
2/3 cup pistachios, finely chopped
4 tablespoons fresh mint, finely chopped
2 tablespoons parsley, finely chopped
2 small garlic cloves, finely minced
2 tablespoons fresh lemon juice
6–8 tablespoons Bloomist Extra Virgin Olive Oil (or equivalent ultra-premium finishing olive oil)

INSTRUCTIONS

Bring a pot of generously salted water to a boil. Blanch the peas for 1 1/2 minutes, or 2 minutes if large, until just tender. Transfer immediately to ice water, then drain well and pat dry.
Toss the peas lightly with a little olive oil. Gently crush about one-third of them, leaving the rest whole.
In a pan over medium heat, sauté the shallots and peas in a little olive oil for 1 minute. Season to taste with kosher salt. Finish with the zest of 1 lemon and a small squeeze of its juice.
In a small bowl, combine the pistachios, mint, parsley, garlic, the zest of 1 lemon, the 2 tablespoons lemon juice, and the olive oil. Mix to form a loose, spoonable gremolata. Season to taste with kosher salt.
Arrange toasted sourdough on a serving platter. Spread the pea mixture evenly over each slice.
Tear burrata and place over the peas, keeping portions slightly restrained so the peas remain visible.
Drape torn prosciutto gently over the top, if using.
Spoon the gremolata over the prosciutto and burrata.
Finish with a generous drizzle of Bloomist Extra Virgin Olive Oil, a little additional lemon zest, and a very light sprinkle of flaky sea salt, if needed
Serve immediately while the tartines are warm and the burrata is soft.