Green Pea and Mint Crostini
Total time: 10 min
This time of year, I always look forward to fresh garden peas; I find that shelling them is relaxing and everyone eventually joins in. Imagine this summer scene: A large outdoor table, a bottle or two of chilled rosé, and the stories people tell as they shell....the crunch of a sweet pod every now and again....
What to do with all the peas? I love to eat the tender shoots right out of the garden, wrap them in thin slices of prosciutto, or add them in place of lettuce on a BLT. And one of my favorite quick small bites to whizz up is a combination of sweet peas and mint with the umami oomph of grated Parmigiano-Reggiano. And when pea season is gone, I keep a bag of frozen organic peas at the ready for a taste of summer all year long. Taste this pea and mint spread on toasted baguette or whisked into a vinaigrette.
2 cups fresh (shelled) or frozen green peas (thawed)
1 medium clove garlic
2 tablespoons fresh squeezed lemon juice
2 to 4 tablespoons grated Parmigiano-Reggiano
5 to 6 fresh mint leaves, plus more for garnish
1 to 2 tablespoons extra-virgin olive oil, plus more for garnish
Salt, to taste
Combine all the ingredients together in a food processor and pulse until just combined. Taste and add more salt, lemon juice, or Parmigiano-Reggiano, as needed. Garnish with a few more mint leaves and a drizzle of olive oil. Serve with grilled bread slices, crackers, or Belgian endive spears. This is also delicious whisked into a vinaigrette for a salad or spread onto toast and topped with ham or an egg.
Date Published: July 25, 2012
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.