The recipe is inspired by Rikke Storm’s Crostini Recipe posted on the Sunday Suppers blog. It is light, refreshing, and makes a perfect spring appetizer!
- 3 cups frozen peas
- 4 – 5 cups of water, salted
- 1 bunch of spring onions
- 1 cup fresh mint
- 4-5 Tablespoons of olive oil
- Juice of 1/2 a lemon
- 1 – 2 baguettes
- Sea salt and pepper
- Pea Shoots for garnish
Fill a large bowl with ice water and set aside. In a large pot bring salted water to a boil. Add 3 cups of peas and boil for 2 minutes. drain peas in colander and place immediately in a bowl of ice water to stop the cooking process. Set aside.
Wash and dry the spring onions and cut them into thin slices. Sauté them in a hot pan with 1 Tbsp olive oil for a few minutes until they are soft but not browning.
Wash the mint carefully and pick the leaves of the stems.
Place the peas, spring onions, fresh mint, 3-4 spoons of olive oil and lemon juice in a blender and pulse until just blended. We prefer there peas to have a little texture so be careful not to over blend the puree.
Season with salt, pepper and lemon to taste. If a smoother puree is desired then add a few teaspoons of olive oil until mixture is of desired consistency.
Preheat the oven to 350 degrees. Cut the bread into slices 1 inch thick. Drizzle generously with olive oil and arrange on a baking sheet. Toast the bread for 3-5minutes. Remove from oven and set aside to cool.
To serve, spread 1 tablespoon of puree over each slice of bread. Garnish with pea shoots and sprinkle with flaky sea salt and olive oil to taste.