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Servings:

English Pea, Spring Radish & Humboldt Fog Crostini

Spring is my favorite time of year. It’s when English peas and radishes come out. They’re not like the radishes in the old days; they don’t burn your mouth. And they have a nice crispness that gives texture to the salad. With all the different colors and shapes, they’re fun to use!

Total Time

35min

4.3

3 Ratings

Author: Palm Desert Food & Wine

Servings:

Ingredients

•

1/2

White Onion

•

1 stalk

Leeks

•

1 bulb

Garlic

•

1 1/4 cups

Extra-Virgin Olive Oil

•

1 1/2 cups

English Peas

or Frozen Peas

•

1 cup

Thinly Sliced Radishes

or Breakfast, French, or English Radishes

•

4 Tbsp

Chopped Fresh Chives

•

4 Tbsp

Chopped Italian Flat-Leaf Parsley

•

Lemon , juiced

•

1 Tbsp

Extra-Virgin Olive Oil

•

Baguette

•

3/4 cup

Humboldt Fog

•

to taste

Kosher Salt

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

Heat the oven to 375 degrees F (190 degrees C).

Chop the White Onion (1/2) .

Chop the Leeks (1 stalk) .

Remove 4 cloves from the Garlic (1 bulb) and smash them.

Heat the Extra-Virgin Olive Oil (1 cup) in a small pot and add the chopped leek, chopped onion, and smashed garlic cloves. Cook for 5 minutes.

Add the English Peas (1 1/2 cups) , Kosher Salt (to taste) , and Freshly Ground Black Pepper (to taste) . Cook until soft.

Strain the pea mixture and save the oil.

Using a food processor, purée the pea mixture, adding Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) , and slowly add the saved olive oil a bit at a time until the consistency is that of mashed potatoes.

In a small bowl toss together the Radishes (1 cup) , Fresh Chives (4 Tbsp) , Italian Flat-Leaf Parsley (4 Tbsp) , Kosher Salt (to taste) , Freshly Ground Black Pepper (to taste) , juice from Lemon (1) and Extra-Virgin Olive Oil (1 Tbsp) .

10.

Mince the remaining bulb of garlic and combine with Extra-Virgin Olive Oil (4 Tbsp) .

11.

Brush the Baguette (1) slices with the garlic olive oil and bake in the preheated oven until golden brown, 12-15 minutes.

12.

Spoon a tablespoon of the pea purée onto the garlic crostini, top with radish mixture and some Humboldt Fog (3/4 cup) .

Nutrition Per Serving

CALORIES

362

FAT

29.0 g

PROTEIN

7.6 g

CARBS

20.1 g