long board with pea crostini-1

I love Spring, everything is bright & green and peas seem to be the epitome of Spring produce! Here today, gone tomorrow they have a short & sweet growing season and are perfect at the height of their season – which is right now! This pea crostini will brighten any meal especially when served on this beautiful handmade wooden baguette board from Salty Sailor & Co.

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Pea Crostini
Serves 4

1.5 cups of peas
couple glugs of olive oil
garlic clove, skinned, whole
squeeze of lemon
water
shaved & grated Parmesan
salt & pepper
baguette or crusty bread, sliced & toasted

Bring to a small pot of water to a boil. Toss in the peas & lower to a simmer. Cook a couple of minutes until the peas are tender. Drain.

In a hot pan, pour in a couple glugs of olive oil and the garlic clove. Sweat the garlic until browned. Then discard garlic.

Toss the peas into the pan & saute for a minute or two. Then begin mashing with the back of a wooden spoon until you form a paste. If you need to add a bit of water, do so.

Remove pea paste from heat; season with salt & pepper add a squeeze of lemon and handful of grated Parmesan.

Toast slices of good bread & rub the warm pea mixture & top with shaved Parmesan if you’d like. You can drizzle a little really good quality extra virgin olive oil as well!

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long board with pea crostini-4

2 Comments

  1. Kathy Anderson

    I’m going to give this a try when the Farmers Markets get going here in Colorado!

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