Peas are a great seasonal favorite to enjoy during spring. Their bright green color is so light and refreshing, and when paired with parmesan and tomatoes, they make the perfect appetizer for a dairy meal. If you prefer to use fresh peas, make sure to shock them in ice water after cooking, to maintain their bright color.
Spring Pea Crostini with Parmesan
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Recipe By Chanie Apfelbaum
- Cooking and Prep: 25 m
- Serves: 24
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Contains:
Ingredients (13)
Crostini
Pea Puree
Start Cooking
For the Pea Puree
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Place all the puree ingredients except for the olive oil in a food processor with the S-blade.
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Pour the olive oil through the feeding tube while the machine is running. Blend until smooth and adjust seasoning as necessary.
For the Crostini
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Preheat oven to 350°F (180°C).
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Slice the baguettes on the diagonal into ¼-inch-thick (.6-cm) slices. You should get around 24 slices, depending on the size of your baguettes.
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Brush the slices with olive oil on both sides and bake until crisp and lightly golden, about 10 minutes. Cool completely.
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Spread the pea puree on the crostini and garnish with fresh basil, a slice of tomato, and shredded parmesan.
Note:
Store leftover puree in an airtight container for up to 1 week.
Variation:
Feel free to use avocado instead of peas on top of the crostini.
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