Springtime Crostini

INGREDIENTS:

  • 32 oz. English peas, shelled
  • 32 oz. fava beans, shelled
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 cup extra virgin olive oil, additional for brushing and drizzling
  • 1 large baguette, cut on the bias into 1 inch slices
  • 1/2 bunch mint, thinly sliced, additional small mint leaves for garnish
  • 1 ball burrata cheese
  • ½ cup finely grated pecorino
  • Coarse salt, to taste
  • Freshly ground pepper, to taste

METHOD:

  • Bring a medium pot of salted water to a boil and blanch the peas until tender. Transfer the peas to an ice water bath to stop cooking. Drain and pat until dry.
  • In the same pot, bring the water back to a boil and add the beans. Cook for 1 minute and transfer to the ice water bath. Drain. Peel the outer shell and the beans will release.
  • In a food processor, combine peas, fava beans, lemon zest and juice, olive oil, salt and pepper. Process until smooth but chunky.
  • Preheat the broiler. Brush both sides of the bread with olive oil and top each slice with a teaspoon of finely grated pecorino. Put the bread slices on a broiler pan or baking sheet and broil until lightly toasted.

ASSEMBLY:

  • Spoon a mound of puree on each baguette.
  • Top each slice with burrata, drizzle with evoo, sprinkle with salt and garnish with a small mint leaf.

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