Recipe | Spring Pea Crostini by Rikke Storm

SPRING PEA CROSTINI mint + lemon 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 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.   Photo + Styling | Karen Mordechai Recipe | Rikke Storm

SPRING PEA CROSTINI
mint + lemon

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 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.

 

Photo + Styling | Karen Mordechai

Recipe | Rikke Storm