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Peas, Mint & Parmesan Crostini Recipe


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     Peas, Mint & Parmesan Crostini

Category   Appetizers
Sub Category   None
Servings   12
  Pinot Noir OR, Godello, ES, Viognier CA

12 slices of baguette bread
1/2 garlic clove
1 cup fresh or frozen peas, thawed
2 tablespoons extra-virgin olive oil
Shaved Parmesan
Torn mint
A few drops of balsamic vinegar

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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