This sweet pea crostini is easy and elegant and unlike anything you’ve ever experienced thanks to the sweetness of peas in tandem with the salty tanginess of pecorino.
These sweet pea crostini taste like spring, regardless of whether you use peas in the pod that you shelled yourself or simply reach into the deep-freeze and grab a bag of frozen peas.–Renee Schettler Rossi
How To Find Zen In Shelling Peas
If you make this sweet pea crostini with peas in the pod, author Suzanne Lenzer likens shelling peas to a moving meditation—a repetitive motion, much like washing dishes, that lulls her into a reflective mood. It helps if you’re sitting on a porch with bare feet and a chilled cocktail at your side, but sitting at the kitchen table works, too. Although when fresh peas aren’t available, a walk to the deep-freeze for some frozen peas will have to suffice.
Sweet Pea Crostini
- Quick Glance
- 15 M
- 15 M
- Serves 8
- 4 tablespoons (2 ounces/57 g) unsalted butter, at room temperature
- 2 cups (8 to 10 ounces/226 to 283 g) fresh peas (from about 2 pounds peas in the pod) or frozen peas (do not defrost)
- 1/4 cup (60 ml) Homemade Chicken Stock or Vegetable Broth
- Sea salt
- Freshly ground black pepper
- 8 thick slices rustic bread, such as baguette or ciabatta
- 2 to 3 ounces (57 to 85 g) pecorino cheese, shaved (simply pull a swivel vegetable peeler along the cheese to create thin shavings)
- Fresh mint leaves, torn into pieces
- 1. Preheat the broiler.
- 2. In a medium saucepan, melt 1 tablespoon butter over medium-high heat. Add the peas and tilt the pan to coat them in the butter. Then add the chicken stock or vegetable broth, bring everything to a simmer, and continue to cook just until the peas turn bright green, 1 or 2 minutes for fresh peas and 4 to 8 minutes for frozen peas. Remove the pan from the heat.
- 3. With a slotted spoon, transfer half the peas to a bowl and set aside. Dump the remaining peas and their cooking liquid into a food processor or blender and purée until combined and just slightly chunky. Add the remaining 3 tablespoons butter and continue to process until fairly smooth. Season with salt and pepper (but go easy on the salt since you’ll be serving the purée with pecorino).
- 4. Place the sliced bread on a baking sheet and slide under the broiler until just beginning to brown on the edges, 1 to 2 minutes.
- 5. Spread a dollop of the pea purée over each toast and smear it all the way to the edges. Top with a generous sprinkling of the reserved whole peas, a few shavings of pecorino, and fresh mint leaves.