50 minutes
A delightful appetizer featuring fresh peas, mint, and cheese on crispy country bread.
English Peas In Their Pods, shelled
0 lb
Red Spring Onions, trimmed, thinly sliced, soaked in ice water for 20 minutes, and drained
each
Lemon, halved
each
to taste
to taste
handful
Country Bread, ½-inch-thick
slices
Fresh Sheep Cheese
cups
Parmigiano Reggiano Cheese, grated
to taste
1. Prepare the pea mixture
In a bowl, combine the shelled peas and the thinly sliced onions that have been soaked in ice water and drained.
2. Season the pea mixture
Squeeze the juice of half a lemon over the pea and onion mixture. Season with kosher salt and freshly ground black pepper. Tear the mint leaves into smaller pieces and add them to the bowl. Taste and adjust seasoning with more lemon juice, salt, or pepper as needed. Stir in a quarter cup of extra-virgin olive oil to coat the peas and onions.
3. Toast the bread
Grill, broil, or toast the slices of country bread until they are golden and crispy.
4. Spread the cheese
Spread a generous amount of fresh cheese on each slice of toasted bread.
5. Top with pea mixture
Top each slice of bread with a generous heap of the pea mixture. Press the peas lightly into the cheese to ensure they adhere well.
6. Finish with Parmigiano-Reggiano
Grate some Parmigiano-Reggiano cheese over the top of the crostini and drizzle with a little more extra-virgin olive oil.
Opt for the freshest peas and consider homemade ricotta or artisanal fresh cheeses from a local farmers' market.
Employ proper seasoning, including a touch of lemon zest or juice, freshly ground black pepper, and a drizzle of high-quality olive oil before serving.
Use fresh mint leaves sparingly and taste as you go to ensure the mint doesn't overpower the sweet peas and tangy cheese.
Choose good-quality, artisanal bread and aim for a golden-brown toast while maintaining some interior softness.
Avoid over-processing the pea mixture to maintain a chunky texture for a satisfying bite.
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