Minted Pea Crostini

September 14, 2012

This recipe comes from a book by J. Silverman Hough on wine and cheese pairings with small plates. It was an unexpected taste combination that went very well with crisp white wine. I used a little squeeze bottle to drizzle the sour cream, but you could always just add a dollop with a spoon.

You will need:

  • 1 c peas – either fresh & blanched or frozen & thawed
  • 24 fresh mint leaves
  • 1 1/2 t olive oil
  • 3/4 t salt, or to taste
  • Freshly ground pepper, to taste
  • 16 small thin slices of walnut bread or other dark/whole grain bread, toasted
  • 1/3 c sour cream

Then you will…

  1. Blend together the peas, mint, olive oil and salt in a food processor until it forms a course puree, scraping down the sides as necessary. (May be made up to one day in advance and stored covered in the fridge.)
  2. Taste, ideally while sipping your wine, and season with pepper and any additional salt to taste.
  3. Spread each toast with about 2 teaspoons of the puree.
  4. Top each with a teaspoon of sour cream and serve.

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