Featuring Oliver’s Meyer Lemon and Busiontta Extra Virgin Olive Oil
1 Cup shelled peas
1 Cup shelled Fava beans
Juice of 1/2 lemon
2Tbsp. Oliver’s Busionetta Extra Virgin Olive Oil, plus 2 tbsp.
1 Tbsp. of fresh mint, minced
2 Cloves of garlic, chopped
Salt and Pepper to taste
2 tbsp Meyer’s Lemon Olive Oil
In a processor, add the peas, beans,salt & pepper and slowly drizzle in some Oliver’s Busionetta olive oil while pulsing, until it is coarsely chopped. Add the mint, lemon juice and salt & pepper and pulse until evenly mixed.
For the Crostini:
Pre-heat the oven to 400. Slice the bread thinly, lightly brush with the Busionetta olive oil, then sprinkle lightly with the oregano. Place on a baking sheet and bake on the middle rack for 10-12 minutes. Bread should be toasted and slightly brown.
Spoon the burrata onto the crostini, add some of the pea and fava mix, then drizzle with some Meyer Lemon olive oil. Add a grind of black pepper and serve.