This Spring Pea and Burrata Toast Will Steal the Show at Your Next Brunch

Ingredients

• 1 cup fresh or frozen peas, thawed if frozen
• 1/3 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1 clove garlic
• 1/4 cup toasted sunflower seeds
• 2 tablespoons grated Parmesan cheese
• Zest and juice of 1 lemon
• 1 teaspoon finely chopped preserved lemon (rind only)
• 1/4 cup extra virgin olive oil (plus more to adjust consistency)
• Salt
• pepper
• 1 rustic sourdough baguette, sliced into 12 1/2-inch thick pieces
• 1 clove garlic, halved
• Olive oil for brushing
• 8 ounces burrata cheese
• Crushed pink peppercorns
• Fresh pea shoots or microgreens
• Optional: thinly sliced radish or edible flowers for garnish