Crostini with Peas, Mint, and Nduja

Turn on the broiler.

Slice Bread (1 loaf) – for crostinis, about 1/2 inch thick, for tartines, about 1 inch thick, and lay them out on a sheet pan. Drizzle bread slices with olive oil on both sides.

Place the bread under the broiler until golden brown. This happens very quickly! Don’t walk away. It’s best to leave the oven door cracked open, and monitor closely. When bread has browned on one side, flip it over, and repeat on the other side.

When bread is golden brown, remove from oven and rub slices on one side with the whole clove of Garlic (1 clove). Season with some Kosher Salt (to taste) and set aside.

If using fresh Green Peas (2 1/2 cups), blanch them quickly until bright green, then transfer to an ice bath to cool. If using frozen peas, allow them to thaw to room temperature.

In a food processor, add peas, chopped Garlic (1 clove), zest of the Lemons (3) (reserving about 1/2 tsp for garnish) and 3 Tbsp juice, Fresh Mint Leaves (8), and Olive Oil (4 Tbsp). Season with a pinch of Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Pulse until the mixture is coarse. You don’t want pea pureé.

Spread pea mixture onto toasted bread slices. Break Calabrian ’Nduja (3 oz) into small pieces, placing 2 – 3 chunks on each slice of bread.

Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and top with the reserved lemon zest. Pour yourself some wine and enjoy!