Summer is always a great time to look for light and healthy food. And equally important easy, quick food! The convenience of having some “go to” fast dishes for summer evenings, cook outs and family gatherings is amplified over summer. I especially love the ones that travel well, I feel so fancy when I pack “apps” in a cooler for the beach- goes perfect with vino at sunset!
Have to admit- when I see things that my Mom, Queenie, can do without calling me 3 times, and they look tasty, I am immediately attracted to them. I just don’t like spending all day in the kitchen on the weekends in the summer- so simple, quick and tasty is perfect.
My grandmother, Madame Margo, told me over 10 years ago about a dish she made with peas and mint, and I think maybe Greek yogurt…I stored the flavor combination away in my brain until a few months ago when I saw the them being played with more often. We actually had a cooking competition the other day at work, based on the TV show “Chopped”, where the dessert ingredients the participants were given included English peas, ricotta and oranges. I wanted to scream at them, mint, mint!! But actually I found myself most impressed with one making something like a pea and ricotta ice cream with and orange sauce, I loved the high creativity!
Pea and Mint Crostini’s
- 10 ounces frozen green peas, or fresh spring peas
- ½ cup part-skim ricotta cheese
- ¼ cup mint leaves, without stems
- 2 tablespoons fine grated parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped garlic
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- Butter spray/ cooking spray
- Small baguette bread, cut into 24 1/3 inch thick slices
- Fresh tomatoes for garnish
In a 2 quart sauce pan filled halfway with water heat over medium high until water comes to a boil. Add the peas and return to a boil for one minute. Drain the peas into a colander and rinse with cold water.
In a food processor put the drained peas, and pulse. Add ricotta, mint, Parmesan, oil, garlic, salt and pepper and blend until mostly smooth. Transfer into a serving bowl and refrigerate or 30 minutes.
While the spread chills, preheat oven to 325°F. Arrange the bread slices on a parchment paper lined baking sheet and spray with the butter spray. Bake until lightly golden and crisp; cool and store in an airtight container until ready to serve.
Assemble just before serving with a tablespoon of spread on each piece of bread. Garnish with tomato.
The pea spread can be made a few days before and kept in air tight container- a perfect “get ahead” appetizer. The bread toasts are best made the day of, but if kept in an airtight container you can do the day before.
Inspired by my grandmother creativity and knowledge, and my mom’s love of life outside the kitchen! With those two ladies in mind it is hard to not come out great!