Sweet Green Pea Crostini are just fresh garden peas briefly blanched, mashed with some olive oil, and topped with shredded Pecorino – who knew they could be so delicious?
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 crostini
Ingredients:
- 2 lbs. sweet green pea pods/English peas/garden peas
- 1 tsp. salt, plus more to taste
- 3 Tbsp. super delicious extra virgin olive oil
- 6 thick slices homemade or artisan baked walnut bread or similar
- 1 large clove garlic
- Fresh Pecorino for shredding
- Freshly ground black pepper
- Mint, chervil, or chives, chopped, for garnish (optional)
Preparation:
- Shell the peas.
- Bring a medium saucepan of water to a boil, add 1/2 teaspoon of the salt to the water, add the peas and cook about a minute. Drain and rinse with cold running water to coll them off quickly. Shake as much excess water off as you can.
- Now you can work in a bowl by hand or with a blender or food processor. Put the peas and 2 tablespoons of the olive oil in the vessel of your choice. Mash the peas with a fork or pulse to half-mash the peas.
- Toast the bread. Cut the garlic clove in half and rub the toasts with the garlic. Discard the used garlic clove or use in another dish. Spread each toast with its fair share of the pea mash and drizzle them with the remaining bit of olive oil. Sprinkle toasts with grated Pecorino and black pepper, as well as more salt to taste (a bit of fleur de sel is nice here) and any herbs you choose to use. Serve quite soon, almost immediately or thereabouts.
