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Categories: Appetizers, Best recipes, Vegetarian

Crostini with English pea puree and Greek yogurt

Crostini with English pea puree and Greek yogurt
Allen J. Schaben / Los Angeles Times

Ephemeral as the early spring that bestows them upon us, English peas arrive like this season's epiphany. They're only here for a few blissful weeks, and then, once the temperatures rise, they're gone. Serene in their emerald pods, the peas ... Read more

Total time: About 30 minutes | Makes 16 crostini
  • 1/2 cup Greek yogurt
  • 5 tablespoons high-quality olive oil, divided
  • Sea salt
  • 1 tablespoon grated lemon peel (from about 1 1/2 large lemons)
  • 16 slices of French baguette, cut 1/2 -inch thick on the bias
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 cups of shelled English peas
  • 1 small clove of garlic, minced
  • Thinly sliced fresh mint for garnish

Step 1Mix the yogurt, 1 tablespoon olive oil, one-fourth teaspoon sea salt and the lemon peel in a small bowl and set aside.

Step 2Brush the bread with 2 tablespoons olive oil and season with a little sea salt. Grill the bread over medium-high heat until golden. (You can use an indoor grill or toast the bread on the stovetop in a cast iron pan or large skillet.)

Step 3Bring 4 quarts of water to a boil in a sauce pot, adding the sugar and kosher salt. Blanch the peas for about 3 minutes, until bright green and softened, and drain them.

Step 4While they're still warm, put the peas in a food processor with the garlic, one-fourth teaspoon sea salt and 2 tablespoons olive oil. Blend until smooth.

Step 5Spread about 1 tablespoon of the pea mixture over each slice of grilled bread, spoon 1 to 2 teaspoons of yogurt on top of that, and sprinkle a little mint on top. Serve.

Each crostino:
97 calories; 3 grams protein; 10 grams carbohydrates; 1 gram fiber; 5 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 163 mg. sodium.
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