Toast has been dubbed as “#basic” by our social media feeds and sarcastic cooking conversations; but since the beginning, I have been a die-hard. For me, it’s all about the quality of the ingredients that contribute to the combination: a rustic loaf with that gorgeous dark crust and pillow-y interior that toasts tremendously; a bright, smooth layer of spread; a sharp garnish.
I’ll always say “yes” to avocado toast, but lately, I’ve been unlucky with the grocery store batches. They always seem to be too underripe for my patience or overripe to warrant pulling out my wallet.
Instead, the bright, early spring look and taste of English peas totally do these crostinis justice! Paired with a rosemary sourdough Alex and I plucked at the local farmers market this weekend, we then whizzed the ingredients in a blender and, boom, we had an appetizer (or brunch component) complete.
Makes about 1.5 cups
2 cups shelled English peas, or frozen peas, thawed
1 garlic clove, quartered
1 tablespoon lemon juice
1 tablespoon olive oil., plus more to garnish
Zest of one lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
Grated pecorino, to garnish
Country-style bread, sliced
1. Place all ingredients in a small food processor; pulse until a coarse paste forms. Taste, and add more salt or pepper if needed.
2. Toast bread slices and immediately drizzle with olive oil and sprinkle with salt. Spread pea mash atop each slice. Garnish with pecorino and black pepper.
