Best Spring Pea Crostini Recipes

SPRING PEA AND RICOTTA CROSTINI WITH FAVA BEANS

Steps:

• Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
• In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside.
• Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute.
• Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt.

SPRING PEA CROSTINI WITH POACHED EGGS & SHAVED ASPARAGUS SALAD

Steps:

• For the Crostini: Place a small sauté pan over medium heat. When the pan is hot, add 2 tablespoons of olive oil followed by the garlic, shallot, chili flakes and a pinch of salt. Cook, stirring occasionally until they become fragrant (about 3 minutes). 2 In the meantime, add the peas to the base of a food processor. Add the shallot/garlic mixture along with the water and sherry vinegar. Puree until almost smooth then add 3 tablespoons of olive oil. Continue to puree until smooth. Add the pea mixture to a large mixing bowl along with the feta and mint. Season with salt and pepper to taste. Set aside. 3 For the Poached Eggs: Bring a large pot of water to a simmer and add 2 tablespoons of light-colored vinegar. Crack the eggs into separate small bowls. Turn the heat to low so that the water stops bubbling. Then, vigorously stir the water with a spoon. Immediately drop the eggs into the center. (Because of the funnel effect of the water, the egg whites will wrap around themselves.) Cook without moving the eggs until the whites are set (about 4 minutes). 4 Serve a spoonful of the pea puree on a piece of grilled bread and top with shaved radish. Add a poached egg to each piece of toast then drizzle with olive oil and top with some flakey salt. Serve alongside a shaved asparagus salad. 5 For the Asparagus Salad: Shave the asparagus with a vegetable peeler lengthwise into a large bowl. Shave the Pecorino Romano cheese with a vegetable peeler as well and add it to the bowl. Add a pinch of salt and gently toss together. Set aside. 6 In a separate bowl, whisk together the orange zest, juice, vinegar and olive oil. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted. 7 Toss the asparagus mixture with the citrus segments, herbs and hazelnuts.

SPRING PEA CROSTINI

Steps:

• Preheat broiler. Place baguette slices on ungreased baking sheets. Broil 3-4 in. from the heat 1-2 minutes or until golden brown., In a large saucepan, bring 6 cups salted water to a boil. Add peas; cook, uncovered, 3-4 minutes or just until tender. Drain., Place peas and parsley in a food processor; process until chopped. Add yogurt, 3 tablespoons oil, garlic, salt and pepper; process just until blended., To serve, spread pea mixture over baguette slices. Drizzle with remaining oil; top with cheese and basil.

SPRING PEA CROSTINI WITH LEMON CREME

Steps:

• Brush baguette slices with oil. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes or until toasted., Place peas in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain, reserving 3 tablespoons cooking liquid., Transfer peas to a food processor; add the sugar, mint, vinegar, garlic, lemon peel, salt, pepper and reserved cooking liquid. Cover and process until pureed., In a small bowl, combine creme fraiche and lemon juice. Spread 2 teaspoons pea puree over each baguette slice; top with 1/4 teaspoon lemon creme.,