It’s a good thing the Clif Family’s Bruschetteria is not closer to my house or I would have to hit the rowing machine even harder. Anything served on oil-rubbed garlic toast is already a home run. If burrata’s involved, that’s a grand slam. In spring, Bruschetteria chef John McConnell tops the burrata with peas and tender roasted broccoli florets, stems and leaves. I can’t imagine a more tempting lunch or antipasto with a glass of rosé.

Clif Family, in Napa Valley, is one of 13 California wineries featured in my newest book, Gather: Casual Cooking from Wine Country Gardens (Jennifer Barry Design Books). I’ve lived in Napa for a long time but never realized how many wineries maintained extensive edible gardens until I started this project. Some of these gardens, like the prolific plot at Trefethen, are largely for employees. (Nice perk!) Others, like the ambitious gardens at Wheeler Farms and Regusci Winery, are showcases for the owners’ amazing horticultural skills.

The book’s recipes are inspired by the garden, of course, but cheese often plays a supporting role. A few examples:

Caesar Salad with “Cacio e Pepe” Croutons (Clif Family Winery)
Heirloom Tomato and Peach Salad with Burrata (B Cellars)
Katie’s Pimiento Cheese (Alexander Valley Vineyards)
Spring Pizza Flambé with Bacon, Leeks, and Fromage Blanc (The Prisoner Wine Company)
Cheesecake with Blueberry Gelée (Robert Mondavi Winery)
German Honey Cake with Orange Mascarpone (Beringer Vineyards)

I hope you’ll enjoy McConnell’s recipe and consider ordering a signed copy of Gather for yourself or any home vegetable gardeners or produce enthusiasts you know. The book is also for sale at all of the featured wineries: Alexander Valley Vineyards, B Cellars, Beringer Vineyards, Cakebread Cellars, Clif Family Winery, HALL Wines, The Prisoner Wine Company, Regusci Winery, Robert Mondavi Winery, Skipstone, Trefethen Family Vineyards, Wente Vineyards and Wheeler Farms.

Bruschetta with Brassicas, Peas, and Burrata

Chef McConnell likes to use the leaves and tender pared stems of broccoli and cauliflower, parts that less resourceful cooks discard. For this springtime bruschetta, he spreads creamy burrata on hot, crunchy toast, then tops it with roasted brassicas and sweet English peas from the Clif Family garden.

Makes 6 toasts

Vinaigrette:

• 1/2 cup extra virgin olive oil

• 1/4 cup plus 1-1/2 teaspoons lemon juice

• 1/8 teaspoon freshly cracked black pepper

• Thai or Vietnamese fish sauce

1-1/2 quarts small florets, tender leaves, and coarsely chopped stems of mixed brassicas, such as cauliflower, broccoli, and broccoli romanesco
2 tablespoons extra virgin olive oil, plus more for brushing the toasts
Kosher or sea salt
¾ to 1 cup English peas
6 slices of day-old pain au levain or other sourdough loaf, about 4 inches by 2 inches and ½ inch thick
1 large clove garlic, halved
½ pound burrata
Fresh mint leaves

Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, and pepper. Whisk in the fish sauce 1 tablespoon at a time until the flavor is strong enough for your taste.

Preheat the oven to 375ºF with a convection fan or to 400ºF without a fan. Line a rimmed baking sheet with parchment paper. In a bowl, toss the chopped brassicas with the oil and salt to taste. Arrange the brassicas on the prepared pan and bake until lightly browned in spots, about 10 minutes.

Bring a small pot of unsalted water to a boil over high heat. Add the peas and blanch for about 1 minute, then drain and plunge immediately into salted ice water to stop the cooking. Drain again and pat dry.

Toast the bread on both sides by your preferred method—on a stove-top grill pan, in a toaster oven, under a broiler, or on a grill—brushing each side with olive oil partway through. The bread should be crusty on the outside but still soft inside. While hot, rub one side of each slice with the garlic.

Slice the burrata into 6 roughly equal pieces. Put a piece of burrata on the garlic-rubbed side of each slice of hot toast and smash the cheese with the back of a spoon so it covers most of the toast.

Put the roasted brassicas in a bowl and toss them with just enough of the vinaigrette to coat lightly. Top each toast with the roasted brassicas and the peas, dividing them evenly. Scatter torn mint on top and drizzle with a little more vinaigrette. Serve immediately.