CROSTINI WITH ROASTED GARLIC PEA PURéE AND ROASTED ASPARAGUS ANDERSEN

Crostini with Roasted Garlic Pea Purée and Roasted Asparagus Andersen image

Provided by Ric Andersen

Yield Makes about 30 crostini

Number Of Ingredients 6

1 head garlic, unpeeled
2 tablespoons olive oil plus additional for brushing bread
1 baguette, cut diagonally into 1/2-inch-thick slices
a 10-ounce package frozen peas, cooked and drained
1 bunch thin asparagus (about 3/4 pound), trimmed and cut into 1 1/2-inch pieces
2 tablespoons sesame seeds

Steps:

Preheat oven to 400°F.
Cut 1/2-inch off top of garlic head and put head on sheet of foil. Drizzle 1 tablespoon oil over garlic and wrap tightly in foil. Roast garlic in middle of oven until very soft, 40 to 50 minutes, and cool.
While garlic is cooling, arrange baguette slices in one layer on a large baking sheet and brush lightly on each side with additional oil. Bake slices in middle of oven until crisp and pale golden, 5 to 10 minutes, and transfer to rack.
Squeeze roasted garlic from head into a food processor and add peas and salt and pepper to taste. Blend pea mixture until coarsely puréed. On baking sheet toss asparagus pieces with remaining tablespoon oil and sesame seeds and arrange in one layer. Roast asparagus in middle of oven, stirring occasionally, until tender and golden, about 10 minutes.
Spread toasts with pea purée and divide asparagus among them.