Dec 12 Spring Pea Crostini

Ingredients

• 1/2 cup (125 mL) pine nuts
• 2 1/2 cups (625 mL) green peas, frozen or fresh
• 3 garlic cloves, divided
• A few fresh mint and basil leaves
• 5 tbsp (75 mL) extra virgin olive oil, divided
• Salt
• 2 oz (60 g) soft goat cheese at room temperature
• 5 tbsp (75 mL) grated Pecorino or Parmesan cheese
• 2 tbsp (30 mL) lemon juice
• 1 baguette, sliced into 1/4â�� (5 mm) slices
• Kosher salt and black pepper

Directions

Preheat oven to 375 F (190 C). Roast the pine nuts in oven until golden, about 8 minutes, tossing every few minutes to avoid burning. If your peas are frozen, thaw them. If fresh, blanch in salted boiling water for 1 minute and place in ice water to stop cooking process; drain well. Preheat oven to 450 F (230 C). Using a mortar and pestle (or food processor), combine 2 garlic cloves, mint, basil, 2 tbsp (30 mL) olive oil and a pinch of salt in your mortar (or processor). Crush the ingredients until a rough paste forms. Add 1 cup of green peas and continue to crush for 30 seconds. Add the goat cheese, pecorino, a pinch of salt and lemon juice; crush until incorporated, add remaining peas. Season to taste with salt and lemon juice. Toast your sliced bread in the oven until golden. Cut a garlic in half and rub the inside of garlic on the bread. Spoon your desired amount of green pea mix on the toasted bread, top with roasted pine nuts, a drizzle of extra virgin olive oil and a crack of black pepper.

Serves 3 Cups

Credit: Daniel Costa