Cooking Instructions
1.
Heat the oven to 375 degrees F (190 degrees C).
2.
Chop the
White Onion (1/2)
.
3.
Chop the
Leeks (1 stalk)
.
4.
Remove 4 cloves from the
Garlic (1 bulb)
and smash them.
5.
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.
6.
Add the
English Peas (1 1/2 cups)
,
Kosher Salt (to taste)
, and
Freshly Ground Black Pepper (to taste)
. Cook until soft.
7.
Strain the pea mixture and save the oil.
8.
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.
9.
In a small bowl toss together the
Radishes (1 cup)
,
Fresh Chives (1/4 cup)
,
Italian Flat-Leaf Parsley (1/4 cup)
,
Kosher Salt (to taste)
,
Freshly Ground Black Pepper (to taste)
,
Lemon Juice (1 splash)
, and
Extra-Virgin Olive Oil (1 Tbsp)
.
10.
Mince the remaining bulb of garlic and combine with
Extra-Virgin Olive Oil (1/4 cup)
.
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)
.