Lunch: Peas, Mint & Parmesan Crostini
Recipe by The Bon Appétit Test Kitchen You can sub in fresh favas or edamame for the peas.
Ingredients
12 slices of baguette bread
1/2 garlic clove
1 cup fresh or frozen peas, thawed
Kosher salt
2 tablespoons extra-virgin olive oil
Shaved Parmesan
Torn mint
A few drops of balsamic vinegar
Instructions
Grill 12 slices bread and rub with garlic clove.
Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.
Drain peas; transfer to a bowl. Season with kosher salt and extra-virgin olive oil and mash with the back of a fork.
Spread about 1 tablespoon mixture over each toast. Garnish with shaved Parmesan, torn mint, and a few drops of balsamic vinegar.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
