Of course, when Mother Nature supplies the beauty even I can't screw them up.
Minted Pea Crostini: Makes about 1 dozen
1 loaf french bread, sliced on the angle, 12 pieces about 1/3 inch thick
2 cups fresh peas
4 ounces goat cheese
1/2 cup mint leaves, torn
juice of one lemon
salt and freshly ground pepper
Arrange french bread slices on a cookie sheet. Broil for 30 to 60 seconds, just until the top of the bread is golden. Set aside.
Place peas in microwavable dish, add 1/4 cup water and microwave for 4 minutes. Drain and cool slightly.
Place peas, mint and lemon juice in bowl of food processor, process until almost smooth. Add goat cheese and process again until smooth.
If puree is too dry drizzle some extra virgin olive oil into the bowl and process again using on/off bursts. Add salt and pepper to taste, process.
Turn bread over so that toasted side is on the bottom. Pile minted pea puree on untoasted side and serve as crostini. OR serve with tortilla chips and a variety of raw vegetables. The pea puree also makes a beautiful bed for grilled shrimp, scallops or fish. Makes about 2 cups.
Store in an airtight container in the refrigerator for up to 3 days.
I am taking this to my sister Jen's house today. Sister M is meeting me there where we will sit around the pool, eat crostini, drink margaritas and talk sister talk. That's the kind of day I'm having. How about you?
What kind of day are you having?