+
0 (0)

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.


HAVE YOU TRIED


Fava Bean Scampi
Fava Bean Scampi

14K's tuna tartare
14K's tuna tartare

Friday night salad with toasted cumin, honey and lime dressing
Friday night salad with toasted cumin, honey and lim...

Roast duck with seared prawns
Roast duck with seared prawns

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Spicy uni lardo sushi lettuce cups
Greek olive, tomato and feta tapenade
Savory mushroom turnovers
Albacore crudo with caper berries