English Pea, Spring Radish & Humboldt Fog Crostini

14 INGREDIENTS • 12 STEPS • 35MINS

English Pea, Spring Radish & Humboldt Fog Crostini

Recipe

4.3

3 ratings

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!

Love This Recipe?

English Pea, Spring Radish & Humboldt Fog Crostini

Save

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!

Palm Desert Food & Wine

This festival features the brightest and most inspired chefs from across the country for three extraordinary days of culinary and wine tastings.

https://www.palmdesertfoodandwine.com/

35MINS

Total Time

$1.04

Cost Per Serving

Ingredients

Servings

12

us / metric

1/2

1 stalk

Leek

1 bulb

1 1/4 cups

Extra-Virgin Olive Oil

1 1/2 cups

English Peas

or Frozen Peas

1 cup

Thinly Sliced Radish

or Breakfast, French, or English Radishes

4 Tbsp

Chopped Fresh Chives

4 Tbsp

Chopped Italian Flat-Leaf Parsley

1

Lemon, juiced

1 splash juice per 12 servings

1 Tbsp

Extra-Virgin Olive Oil

1

Baguette

French or Sourdough

3/4 cup

Humboldt Fog

to taste

to taste

Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

362

Fat

29.0 g

Protein

7.6 g

Carbs

20.1 g

Love This Recipe?

English Pea, Spring Radish & Humboldt Fog Crostini

Save

Palm Desert Food & Wine

This festival features the brightest and most inspired chefs from across the country for three extraordinary days of culinary and wine tastings.

https://www.palmdesertfoodandwine.com/

Cooking Instructions

Hide images

step 1

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

step 2

Chop the White Onion (1/2).

step 2 Chop the White Onion (1/2).

step 3

Chop the Leek (1 stalk).

step 3 Chop the Leek (1 stalk).

step 4

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

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

step 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.

step 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.

step 6

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

step 6 Add the English Peas (1 1/2 cups), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste). Cook until soft.

step 7

Strain the pea mixture and save the oil.

step 7 Strain the pea mixture and save the oil.

step 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.

step 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.

step 9

In a small bowl toss together the Radish (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).

step 9 In a small bowl toss together the Radish (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).

step 10

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

step 10 Mince the remaining bulb of garlic and combine with Extra-Virgin Olive Oil (4 Tbsp).

step 11

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

step 11 Brush the Baguette (1) slices with the garlic olive oil and bake in the preheated oven until golden brown, 12-15 minutes.

step 12

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

step 12 Spoon a tablespoon of the pea purée onto the garlic crostini, top with radish mixture and some Humboldt Fog (3/4 cup).

Tags

Sandwiches & Wraps

0 Saved

top