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RECIPE
13 INGREDIENTS15 STEPS30MIN

English Pea, Spring Radish & Humboldt Fog Crostini

4.3
3 Ratings

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Palm Desert Food & Wine

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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!
30MIN
Total Time

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.
GO TO BLOG

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
Radishes
or Breakfast, French or English Radishes
1/4 cup
1 splash
Lemon Juice , freshly squeezed
1 Tbsp
Extra-Virgin Olive Oil
1
Baguette
French or Sourdough
3/4 cup
Humboldt Fog
to taste
Kosher Salt and Freshly Ground Black Pepper

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Nutrition Per Serving

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CALORIES
402
FAT
29.3 g
PROTEIN
9.0 g
CARBS
28.0 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 Leek (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 cup), Kosher Salt and Freshly Ground Black Pepper (to taste). Cook until soft.
Step 7
While the peas are cooking, thinly slice the Radish (1 cup) using a mandoline slicer.
Step 8
Strain the pea mixture and save the oil.
Step 9
Using a food processor, purée the pea mixture, adding Kosher Salt 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 10
Chop the Fresh Chives (1/4 cup).
Step 11
Chop the Italian Flat-Leaf Parsley (1/4 cup).
Step 12
In a small bowl toss together the thinly sliced radishes, chopped chives, chopped parsley, Kosher Salt and Freshly Ground Black Pepper (to taste), Lemon Juice (1 splash), and Extra-Virgin Olive Oil (1 tablespoon).
Step 13
Mince the remaining bulb of garlic and combine with Extra-Virgin Olive Oil (1/4 cup).
Step 14
Brush the Baguette (1) slices with the garlic olive oil and bake in the preheated oven until golden brown, 12-15 minutes.
Step 15
Spoon a tablespoon of the pea purée onto the garlic crostini, top with radish mixture and some Humboldt Fog (6 ounce).

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Nutrition Per Serving
Calories
402
% Daily Value*
Fat
29.3 g
38%
Saturated Fat
5.9 g
30%
Trans Fat
0.0 g
--
Cholesterol
14.6 mg
5%
Carbohydrates
28.0 g
10%
Fiber
2.1 g
8%
Sugars
1.6 g
--
Protein
9.0 g
18%
Sodium
358.6 mg
16%
Vitamin D
--
--
Calcium
118.7 mg
9%
Iron
1.6 mg
9%
Potassium
50.4 mg
1%
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