A Trip To Alys Beach, Florida

With a Recipe for Burrata Toast with Spring Pea Spread & Sun-Dried Tomatoes

Several years ago, I read an article in Forbes magazine about a place on the Florida Panhandle called Alys Beach. Situated between Panama City and Pensacola, this area is called the Emerald Coast, named for the breathtaking calm turquoise sea known as the Gulf of Mexico.

The area of South Walton consists of sixteen waterfront towns boasting something for everyone. We stayed in a luxury condo shared with friends in Rosemary Beach, adjacent to Alys Beach. This area is a popular destination for visitors from Texas, Mississippi, Louisiana, Georgia, and Tennessee. Southern hospitality in this area ranks supreme. The friendliness and good manners exhibited by the locals were a vital contribution to our trip.

Alys Beach was a big point of interest for our group. Architecturally it is a sight to behold. Founded by Elton B. Stevens and his wife Alys, the family purchased the land approximately 30 years ago. It is the ultimate in New Urbanism. Environmentally friendly, walkable neighborhoods, accessible public spaces. Once you visit this area of Florida, you might ask yourself, "how have I never heard of this place before?.

In our wanderlust, we strolled through the residential neighborhood of Alys Beach, and I felt transported to places I had been throughout Europe. The all-white stucco homes, private courtyards with swimming pools, under a cerulean sky. My mind conjures up memories of Santorini, where the all-white houses identifiable by unique chimney structures designed by their owners. Here, in Alys, the homeowners' expressions are exhibited through unique lighting fixtures, tropical plants, and artisanally designed doors. Yet, the difference between Alys Beach and Europe is clear. Alys Beach is not ancient. It is American, fresh, and new. The developers here have designed homes, restaurants and shops around the natural landscape of sun and sea that integrate harmoniously with the terroir. Yes, there is a definitive nod to Mediterranean architecture, no doubt.

Our discernable group of four dined out all week in the neighboring beach towns. Great restaurants, no disappointments. We had a delightful impromptu lunch at the Citizen in Alys Beach. As expected, sleek coastal design with mostly locals enjoying craft cocktails, raw seafood bar, and an innovative menu.

We ordered the Burrata Mozzarella appetizer. It could be considered a Tartine, a French term (bread topped with anything from jam to fancy spreads and toppings). On the other hand, the Italians would describe this as Bruschetta  (grilled bread with olive and salt with toppings. ).

This recipe works well as an appetizer, lunch, or snack. Great on a warm day served with a well-chilled glass of white wine or Prosecco! The recipe below is my adaptation of what we enjoyed at the Citizen.

            Burrata Toast with Spring Pea Spread and Sun-Dried Tomatoes

Ingredients:

1 medium round Italian bread (four thick slices)

4  4-ounce burrata balls

1 1/2 cups sliced dry sun-dried tomatoes

1 Clove of Garlic (peeled)

Olive oil

The pea spread:

16-ounce bag of frozen peas

2 cups chicken stock

½ teaspoon salt

4-5 leaves fresh basil

¼ teaspoon white pepper

2 teaspoons garlic powder

2 tablespoons extra virgin olive oil

Directions:

Prepare bread. Slice the bread into four  1-inch thick slices. If the bread round is too large, cut the slice to be no longer than 5 inches long. Rub the bread with garlic clove and brush with olive oil. Grill the bread on the stovetop on both sides until nicely toasted. Place on a platter and set aside.

a.       In a saucepan, add the stock and frozen peas. Increase the heat and bring to a simmer, then cover and reduce heat to medium. Simmer for two minutes.

b.       Strain the peas, reserving 1/3 cup of cooking liquid.

c.       Transfer the remaining peas to a food processor with the remaining liquid. Add garlic powder, salt, pepper, olive oil, and basil. Blitz on high for 1- 2 minutes until smooth. Taste for seasoning.

Assemble:

In a small bowl, add some olive oil to awaken the sun-dried tomatoes. Next, spread ¼ cup of the pea puree onto each piece of toasted bread.  Slice each burrata ball in half, then place the two halves on top of each piece of toast. Spoon over the sun-dried tomatoes and garnish with basil.

Inspirations:

a.       Pureed avocado seasoned with garlic, olive oil, and sea salt can be used as the spread.

b.       The pea mixture can be prepared as a side dish when making baby lamb chops; use fresh mint in the preparation instead of basil.