We were at the Farmer’s market Saturday, and picked up some of the last local peas of the year. The farmer even sold them shelled! Never to shy away from grilling bread, I whipped up a simple and delicious spread. Can’t get fresh peas? No worries, frozen peas are just as good. Just defrost them before preparing the dish.
Pea Mint Crostini
One Cup peas, fresh or frozen and thawed
three tablespoons mint
zest and juice of one half lemon
salt and pepper
Pecorino Romano or Parmesan cheese, shaved with a vegetable peeler
Put the peas, mint, lemon zest and juice in a food processor and pulse until the mixture has a chunky texture. Taste, and season with salt and pepper.
Pre heat a grill and brush bread slices with olive oil. Grill the bread 2-4 minutes each side, toasting it with good looking grill marks, but not burnt. Stay by the grill! The difference between a perfect piece of grilled bread and charcoal is a matter of seconds.
Spread the pea and mint mixture on the bread and top with a shaving of Pecorino. Add a crisp glass of Sauvignon Blanc and its a party!