Double pea bruschetta
Grilled rustic bread is topped with the green flavors of the garden in this double take on peas: a lightly garlic-scented pea pesto spread, garnished with caramelized sugar snap peas. Try it as an appetizer or a light lunch, served with a small salad.
For the pea pesto:
1 pound fresh or frozen small green peas
1 clove garlic
3-4 ounces of fresh goat cheese
¼ teaspoon freshly ground pepper
A dash of cayenne pepper
2 tablespoons grated Parmesan cheese
Salt to taste
For the grilled bread:
1 loaf rustic bread, multigrain, whole wheat or Italian
Olive oil for brushing
For the caramelized peas:
1 cup sugar snap peas, trimmed, cut into 2-3 pieces
a dash of olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
salt and pepper to taste
Shaving or Pecorino Romano or Parmesan cheese
A few sprigs of parsley
A sprinkling of green peas
To prepare the Pesto:
Blanch peas for a minute in boiling salted water and then shock them in an ice-water bath until cool. Drain. Put the peas and the rest of the ingredients in a food processor and pulse until smooth. Taste and correct seasoning.
To prepare the snap peas:
Place large heavy pan on high heat, add olive oil and the cut snap peas, tossing constantly. When browning just starts, add the cider vinegar and maple syrup, and caramelize for about one more minute and adjust seasoning to taste.
To prepare the bread:
Preheat oven, to medium-high heat (375). Brush the slices of bread with olive oil on both sides and place on baking sheet. Grill until crisp and golden brown (1-3 minutes)
Spread 2 tablespoon of the pesto on each slice, top with the caramelized snap peas, return to the oven for 1 more minute. Garnish with the cheese shaving, peas and/or parsley and serve.