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CBD Mint Pea Pesto Crostini with Burrata, Prosciutto & Balsamic Reduction

May 8, 2019

 

May is the perfect time of year to highlight spring's freshest flavors. If you're thinking of hosting an infused dinner, offering an infused small bite as guests arrive is a fantastic way to kick off your event. I love making crostini because they are bite-sized and easy to pass around. Here is my recipe for CBD Mint Pea Pesto Crostini Topped with Burrata, Prosciutto & Balsamic Reduction. Please note that this recipe contains non-intoxicating cannabidiol (CBD). If you wish to have a more elevated experience and have access to THC-infused olive oil or a THC tincture, skip the CBD oil and use a tablespoon of THC oil. Be aware that a specific cannabis variety's THC and CBD levels can vary, so be sure to know your product well before using it, and be mindful of your metabolism.

CBD Mint Pea Pesto Crostini with Burrata, Prosciutto & Balsamic Reduction

 

Yield:  15 - 16 pieces
   
Ingredients:
Crostini
1 large French baguette
Olive oil
Salt and black pepper to taste 

 

Balsamic Reduction
½ cup Balsamic vinegar
½ tablespoon honey 

 

CBD Mint Pea Pesto
1 package organic peas, thawed
½ cup fresh mint
1 garlic clove
1/3 cup feta cheese
1 tablespoon CBD olive oil 
½ lemon, juiced
¼ teaspoon red pepper flakes
Salt and black pepper to taste

 

Crostini Toppings
Burrata cheese
Prosciutto
Edible Flowers (optional)

 

Directions:
1. Starting with the homemade crostini, preheat your oven to 350° Fahrenheit. While the oven is heating up, cut the French baguette into thin slices and coat each side with extra virgin olive oil, sea salt, and a dash of black pepper. Place the bread slices onto a foil-lined baking sheet and put into the oven. Bake for 10 minutes, and then flip the crostini. Bake for another 10 minutes. Once the bread turns golden brown, remove from heat. 

 

2. While the bread is baking, make the Balsamic reduction. Using a small saucepan, add the balsamic vinegar and honey and heat until it reaches a boil. Reduce heat and simmer until the vinegar is at least half of the original amount (around 10 minutes). Remove from heat.

 

3. Next, use a blender or food processor to blend together the peas, mint, garlic, feta, CBD olive oil, lemon juice, red pepper flakes, salt, and pepper. Blend for about 30 seconds and then taste to see if you need to add more salt or pepper. Using a spoon, scoop out the CBD mint pea pesto and place on top of the crostini. Top with a slice of Burrata cheese and then garnish with a piece of prosciutto and edible flowers if desired. Drizzle the Balsamic reduction on top and serve immediately.

 

 

Enjoy!

 

Jamie Evans

Founder, The Herb Somm

 

 

 ABOUT THE AUTHOR:

Jamie Evans is the founder of The Herb Somm. She is an educator, host, and writer specializing in cannabis, food, recipes, wine, and the canna-culinary world. In addition to her work in the cannabis industry, Jamie has over eleven years of wine industry experience and is a Certified Specialist of Wine. Having represented a wide array of organizations and wineries, she is best known for producing high-end events and developing top-notch public relations, marketing, and hospitality programs. She was also recently named as one of Wine Enthusiast Magazine’s Top 40 Under 40 Tastemakers in 2018. 

 

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