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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!
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English Pea, Spring Radish & Humboldt Fog Crostini
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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/
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!
35MINS
Total Time
$1.04
Cost Per Serving
Ingredients
Servings
12
us / metric
White Onion
1/2
White Onion
Leek
1 stalk
Leek
Garlic
1 bulb
Garlic
Extra-Virgin Olive Oil
1 1/4 cups
Extra-Virgin Olive Oil
English Peas
1 1/2 cups
English Peas
or Frozen Peas
Radish
1 cup
Thinly Sliced Radish
or Breakfast, French, or English Radishes
Fresh Chives
4 Tbsp
Chopped Fresh Chives
Italian Flat-Leaf Parsley
4 Tbsp
Chopped Italian Flat-Leaf Parsley
Lemon
1
Lemon, juiced
1 splash juice per 12 servings
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Baguette
1
Baguette
French or Sourdough
Humboldt Fog
3/4 cup
Humboldt Fog
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
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
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English Pea, Spring Radish & Humboldt Fog Crostini
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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 InstructionsHide 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
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Appetizers
American
Lunch
British
Snack
Healthy
Shellfish-Free
Dinner
Easter
Vegetarian
Sandwiches & Wraps
Mother's Day
Vegetables
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