Mind Your Peas and Crostini
Spring is knocking at the door, can we all shout out hooray? Maybe just lightly tapping, not actually knocking, but I can her it. And, by that I mean, Punxsutawney Phil just called for an early spring. That means its time to start looking forward to all things fresh and spring-tabulous! That’s my motivation with this recipe for Sweet Pea Crostini with Goat Cheese. I love fresh spring peas, but they’re around for such a short time. With this recipe you can use those sweet, fresh, spring peas or, just as well, frozen baby peas. The combination of sweet peas on top of creamy goat cheese is positively irresistible. If you’re looking for an easy, positively beautiful and delicious appetizer, try this one, the ingredients go together like two peas in a pod!
I made this recipe with whole wheat baguettes, but If you prefer French baguettes made with all-purpose flour, here’s my recipe and how to (it works perfectly and tastes amazing!:) https://wp.me/p9KEfL-yL
The Sweet Pea Crostini Spread
Into the bowl of your food process, add 1 cup of steamed fresh baby peas or defrosted frozen peas with the zest and juice of 2 lemons.
Chop 1 large bunch scallions, use all the whites and most of the greens. Save aside a bit for garnish, then add the rest to the food processor.
I use all the white parts and right down through most of the greens as well. Chop 2-3 cloves of garlic and add to the processor. Add 2 tablespoons of extra virgin olive oil and 1/2 cup of grated Parmesan cheese. Let the processor work until its combined, but still has some body and not completely pureed. Add 1/2 teaspoon salt and 1/4 teaspoon freshly grated black pepper, or to taste.
The Bread
This is best made with a french baguette. I used whole wheat, but either is good. You’ll need at least an 8-10 inch baguette for this recipe. If yours is bigger, just freeze the rest, or …..I don’t know, left over bread is just not a real life problem around here.
Slice the bread to about 1/4 inch thick. Put the slices onto a baking sheet lined with parchment paper, then lightly top each with a brush of olive oil and a light sprinkling of kosher salt and pepper.
Broil for about 2 minutes, then turn the pieces over, repeat the oil, salt and pepper and broil again, another 2 minutes. Let the bread cool completely.
To Serve
Top each piece with a bit of the softened goat cheese, then pea spread Garnish with a few whole, defrosted peas and a bit of freshly grated Parmesan cheese and drizzle lightly with very good, extra virgin olive oil. This gets a little extra crunch and a pretty look too if you add some thinly sliced radishes on top. Try this with ricotta instead of goat cheese too.
Ingredients
For the Pea Spread
- 1 1/2 cups defrosted frozen peas (divided)
- Juice and zest from 2 lemons
- 2-3 cloves of garlic, minced
- 1 large bunch of scallions, chopped (white and green parts, keeping some for garnish)
- 2 tablespoons extra virgin olive oil (plus extra for drizzling on finished crostini)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly cracked black pepper (or to taste)
For the Crostini
- 8-10 inch Baguette, sliced about 1/4 inch thick
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon roughly grated black pepper
- 4-6 ounces goat cheese, softened to room temperature
Garnish
- Coarse Salt
- olive oil
- Parmesan cheese
- sliced radishes
- whole peas
Instructions
For the Pea Spread
- Into the bowl of your food process, add 1 cup of defrosted frozen peas or 1 cup steamed to tender, fresh peas. (Keep about 1/2 cup of whole peas for garnish)
- Add the zest and juice of 2 lemons, a large bunch of chopped scallions (white parts and most of the greens as well). Set aside a few tablespoons for garnish.
- Roughly chop 2-3 cloves of garlic and add to the processor.
- Add 1 tablespoon of extra virgin olive oil and 1/2 cup of grated Parmesan cheese.
- Let the processor work until its combined, but still has some body and not completely pureed. Test for seasoning, then add salt and pepper to taste.
- For a thinner spread, add more lemon juice if needed.
For the Crostini
- Slice the bread to about 1/4 inch thick.
- Put the slices onto a baking sheet lined with parchment paper, then lightly top each with a brush of olive oil and a light sprinkling of kosher salt and pepper.
- Broil for about 2 minutes, then turn the pieces over, repeat the oil, salt and pepper and broil again, another 2 minutes. Let the bread cool completely.
To Serve
- Top each piece softened goat cheese, then with a bit of the pea spread.
- Garnish with a few whole, defrosted peas and a bit of freshly grated Parmesan cheese and drizzle lightly with very good, extra virgin olive oil.
Karen Harris https://www.bittersaltysoursweet.com
