Pea and goat cheese crostini

To me, fresh sweet green peas are an item that’s synonymous with springtime. This recipe is versatile, easy, fun to assemble for the kids (if they’re involved you might need EXTRA peas), and so incredibly yummy. If you have salty meat lovers in your household, you can slip prosciutto onto the toast before the goat cheese; it’s absolutely scrumptious, and a bit higher in protein, as well.

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Ingredients

For the Pea Spread

• 1 1/2 cups defrosted frozen peas (divided)

• Juice and zest from 2 lemons

• 2-3 cloves of garlic, minced

• 1 large bunch of scallions, chopped (white and green parts, keeping some for garnish)

• 2 tablespoons extra virgin olive oil (plus extra for drizzling on finished crostini)

• 1/2 cup freshly grated Parmesan cheese

• 1/2 teaspoon kosher salt (or to taste)

• 1/4 teaspoon freshly cracked black pepper (or to taste)

For the Crostini

• 8-10 inch Baguette, sliced about 1/4 inch thick

• 1/4 cup olive oil

• 1 teaspoon salt

• 1/4 teaspoon roughly grated black pepper

• 4-6 ounces goat cheese, softened to room temperature

Garnish

• Coarse Salt

• olive oil

• Parmesan cheese

• sliced radishes

• whole peas

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Instructions

For the Pea Spread

• Into the bowl of your food process, add 1 cup of defrosted frozen peas or 1 cup steamed to tender, fresh peas. (Keep about 1/2 cup of whole peas for garnish)

• Add the zest and juice of 2 lemons, a large bunch of chopped scallions (white parts and most of the greens as well). Set aside a few tablespoons for garnish. 

• Roughly chop 2-3 cloves of garlic and add to the processor.

• Add 1 tablespoon of extra virgin olive oil and 1/2 cup of grated Parmesan cheese. 

• Let the processor work until its combined, but still has some body and not completely pureed. Test for seasoning, then add salt and pepper to taste.

• For a thinner spread, add more lemon juice if needed.

For the Crostini

• Slice the bread to about 1/4 inch thick. 

• Put the slices onto a baking sheet lined with parchment paper, then lightly top each with a brush of olive oil and a light sprinkling of kosher salt and pepper. 

• Broil for about 2 minutes, then turn the pieces over, repeat the oil, salt and pepper and broil again, another 2 minutes.  Let the bread cool completely.

To Serve

• Top each piece softened goat cheese, then with a bit of the pea spread.

• Garnish with a few whole, defrosted peas and a bit of freshly grated Parmesan cheese and drizzle lightly with very good, extra virgin olive oil.