Crostini With Smashed Peas And Fresh Mint Food

CROSTINI WITH SMASHED PEAS AND FRESH MINT

Steps:

• Quarter the leek lengthwise, and slice crosswise into 1/4-inch-thick pieces. Place in a large bowl of cold water, and leave for 5 to 10 minutes to rid the pieces of dirt and sand. Using a slotted spoon, lift leek pieces out of water, and drain.
• In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leek, and salt and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raising the heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
• Transfer the pea mixture to a food processor. Add chicken stock and the remaining tablespoon olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half of the peas for 15 seconds, then combine with the coarsely pureed peas. Stir in chopped mint. Adjust seasoning with salt and pepper, if necessary.
• Cut bread into 1/4-inch-thick slices, brush with oil, and toast under the broiler on both sides until golden brown. Spread the pea mixture on the toasted bread, and serve immediately or at room temperature.

SWEET PEA SALAD AND RICOTTA CHEESE CROSTINI

Steps:

• Preheat grill to medium.
• In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside.
• Brush focaccia squares with remaining oil. Grill on each side for 2 to 3 minutes until well marked. Remove from the grill to a serving platter. Spread ricotta cheese on each square and top with sweet pea salad.

PEA AND MINT PESTO CROSTINI

Steps:

• For the pea pesto:
• Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Transfer to a small bowl and set aside.
• For the crostini:
• Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the bread with olive oil and grill until golden, about 1 to 2 minutes.
• Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with 2 tomato halves and transfer to a serving platter before serving.
• *Cooks Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

PEAS, MINT & PARMESAN CROSTINI

Steps:

• Grill 12 slices bread and rub with garlic clove.
• Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.
• Drain peas; transfer to a bowl. Season with kosher salt and extra-virgin olive oil and mash with the back of a fork.
• Spread about 1 tablespoon mixture over each toast. Garnish with shaved Parmesan, torn mint, and a few drops of balsamic vinegar.

SIMPLE CROSTINI

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

CROSTINI

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

MINTED PEAS

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

SMASHED PEAS WITH FRESH MINT

Steps:

• Quarter leek lengthwise, then slice crosswise into 1/4-inch-thick pieces. Place leeks in a large bowl of cold water, and let stand for 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of the water with a slotted spoon, and drain on paper towels.
• In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leeks, salt, and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raise heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
• Transfer the pea mixture to the bowl of a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary.
• Transfer smashed peas to a serving dish. Stir in mint. Serve immediately or at room temperature.