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Dairy
Easy
25 Minutes
Diets 
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.
2 baguettes (day-old, preferred)
1/2 cup Bartenura Olive Oil
cherry tomatoes, for garnish
fresh basil, for garnish
shredded Parmigiano-Reggiano, for garnish
16 ounces (450 grams) frozen peas, thawed
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1/3 cup fresh basil
juice of 1/2 lemon
3 ounces (85 grams) grated Parmigiano-Reggiano
Haddar Kosher Salt, to taste
freshly ground Gefen Pepper, to taste
1/2 cup Bartenura Olive Oil
Place all the puree ingredients except for the olive oil in a food processor with the S-blade.
Pour the olive oil through the feeding tube while the machine is running. Blend until smooth and adjust seasoning as necessary.
Preheat oven to 350°F (180°C).
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.
Brush the slices with olive oil on both sides and bake until crisp and lightly golden, about 10 minutes. Cool completely.
Spread the pea puree on the crostini and garnish with fresh basil, a slice of tomato, and shredded parmesan.
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