April 15, 2012

Sweet Pea Crostini

I adore peas.  Bright green spring peas.  If you do too, try this SOUTHERN LIVING recipe for Sweet Pea Crostini...


(kind of like sweet pea humus... if you are a humus-lover like me.)  Super easy and delicious.

SWEET PEA CROSTINI

2 (9 oz.) packages frozen sweet peas, thawed

3 garlic cloves, chopped

3 Tbsp. extra virgin olive oil

2 Tbsp. fresh lemon juice

Salt and freshly ground pepper to taste

40 French bread baguette slices, toasted  

1/2 cup (2 oz.) crumbled blue cheese or goat cheese


1.  Place peas and garlic in a food processor; with processor running, pour oil through food chute in a slow, steady stream, processing until smooth.  Stir in lemon juice; season with salt and pepper to taste.  Cover and chill 2 hours.

2.  Spoon pea mixture onto toasted baguette slices; sprinkle with cheese.

If you are prone to leaving the baguette slices unattended under the broiler (I plead guilty here), then have a box of dill-flavored Triscuits on hand to pinch hit.  







I served it in pink-stemmed martini glasses, garnished with mint...to nice effect, I think.


The headiness of spring.! 

Oh, and before I forget THIS...

If you're in the mood for garden touring, do come visit mine next Saturday morning, April 21 at 10:30.  To register and get more details, contact WILSHIRE GARDEN MARKET, 405-879-1121

3 comments:

  1. Of course, how else would a creative 'classy lady' serve this simple/complex appetizer but in pink-stemmed martini glasses, garnished with mint ... so perfect! Thanks fun Linda.

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  2. I look forward to your blog. Your photography is spectacular! (how is that for a description) Do people who see you out ask for autographs?
    Love your sweet peas in a pot. What seed variety are they and where do you get them? Thanks. Lee

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  3. Mmmm, that does look very tasty. You make me hungry even though I had an ample supper about an hour ago. And your Sweet Peas look lush and healthy. If I could, I would visit for your garden tour. Have a great open house!

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