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RECIPE
14 INGREDIENTS12 STEPS35min

English Pea, Spring Radish & Humboldt Fog Crostini

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!
English Pea, Spring Radish & Humboldt Fog Crostini Recipe | SideChef
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/
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Estimated Total: Estimated Total:
Fulfilled by
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/
35min
Total Time
$0.98
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1 stalk
Leeks
1 bulb
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
1/4 cup
Chopped  Fresh Chives
1/4 cup
1 splash
Freshly Squeezed  Lemon Juice
1 Tbsp
Extra-Virgin Olive Oil
1
Baguette
French or Sourdough
3/4 cup
Humboldt Fog
to taste
to taste
Freshly Ground Black Pepper
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Nutrition Per Serving

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CALORIES
360
FAT
29.0 g
PROTEIN
7.5 g
CARBS
19.7 g

Cooking Instructions

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Step 1
Heat the oven to 375 degrees F (190 degrees C).
Step 2
Chop the White Onion (1/2) .
Step 3
Chop the Leeks (1 stalk) .
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 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 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 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) .
Step 10
Mince the remaining bulb of garlic and combine with Extra-Virgin Olive Oil (1/4 cup) .
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) .
ADD TO PLAN

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Nutrition Per Serving
Calories
360
% Daily Value*
Fat
29.0 g
37%
Saturated Fat
5.9 g
30%
Trans Fat
0.0 g
--
Cholesterol
14.6 mg
5%
Carbohydrates
19.7 g
7%
Fiber
1.9 g
7%
Sugars
1.6 g
--
Protein
7.5 g
15%
Sodium
258.9 mg
11%
Vitamin D
--
--
Calcium
118.7 mg
9%
Iron
1.2 mg
7%
Potassium
50.4 mg
1%
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