Posted in What's for Dinner Mom?

Pea & Garlic Crostini

Garden peas have a lovely sweetness to them and always work well with fresh mint.  Here I’ve blitzed them with some softened shallots, garlic and olive oil to create a fragrant puree that is delicious on crostini or would be great as a side dish with some lamb kebabs.   This is a simple, summery dish best eaten in the garden with a glass of something cold.  I’ve had some for my lunch already today and the rest is stored in a jar in the fridge for later.  In the meantime I’m off to the beach in some un-forecasted sunshine to set up a lemonade stand with one of my enterprising 9 year olds – should be fun.
Pea & Garlic CrostiniYou will need:
1 baguette
200g frozen garden peas
50g butter
2 small shallots
1 clove garlic
1 tsp chopped fresh mint (3 or 4 leaves)
1 tbsp extra virgin olive oil + extra for drizzling on bread
2 small radishes
Garlic Radishes and MinCrostini
Method:
Pre-heat the fan oven to 200 / Gas Mark 6
Slice the baguette and place on a baking tray in the oven to crisp up for about 5 minutes
Bring the peas to the boil in a saucepan of water for 3 minutes
Melt 50g butter in a small frying pan over a low to medium heat.  Peel and finely slice the shallots and add to the pan to soften for 5 minutes.  Peel and crush the garlic and add to the softened shallots.
Drain the peas and add to the shallots and garlic in the pan and cook for 1 minute mixing well.  (Taste a pea to ensure it is cooked)
Blitz the peas, shallots and garlic in a food processor with the chopped fresh mint and 1 tbsp extra virgin olive oil.
Drizzle some olive oil over the crisped baguette slices and return to the oven for 1 minute.
Serve the pea and garlic puree on top of the crostini garnished with some thin slices of radish.
Pea & Garlic Puree
Pea & Garlic Crostini 2 Enjoy. Til next time, Sheila.

Author:

Irish food & travel blogger & mother to six children, author of 'Gimme the Recipe' published by Mercier Press in 2012 and 'Enjoy' published by Mercier Press in 2016. Work in admin of our Food Safety Consultancy business - Industrial Management Systems with my husband Denis.

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