Pea spread with whole wheat bruschetta
POSTED ON May 16, 2010
pea spread
I served this bruschetta with champagne at the beginning of a special five course dinner and was pleasantly surprised by how much praise it received. The delicate pea flavor is a great way to begin a spring meal or as part of a selection of snacks to enjoy with drinks.
I came back from the farmers market last week with a new bread that has recently appeared on one of my favorite stands, Cayuga Pure Organics. I have talked about them before; they sell locally grown beans, grains, freshly milled flours and now their own 100 % whole grain sour dough bread. I was a bit concerned about how well it would grill, especially on a stovetop grill, but it turned out perfectly, no crumbling or sticking and no extra attention needed.
Sometimes, to add richness to the peas, I shave a little firm aged cheese over it, like a local Ouray. Parmesan and feta also compliment it well.
Try this spread on oatcakes, in sandwiches or as a side dish, you’ll also love eating it on its own!
pea spread
cooking peas and garlic
blending peas
brushing bread with olive oil
bruschetta, olives and wine
Pea spread
2 tablespoons extra virgin olive oil
3 cloves garlic, crushed
2 cups peas (I used frozen)
Sea salt
Black pepper
Pea sprouts to garnish
Warm a skillet over medium heat. Add olive oil and garlic and sauté until garlic begins to turn light golden. Stir in (defrosted) peas and a pinch of salt and pepper. Cook for about 3 minutes if using frozen peas, longer if you’re using fresh peas. Remove from heat as soon as they are tender and bright green in color.
Place peas in a food processor and blend until smooth. Season with salt and pepper to taste.
Whole wheat bruschetta
Whole wheat sourdough bread
Extra virgin olive oil
1 large garlic clove, cut in half
Pre-heat oven to 300 degrees Fahrenheit.
Slice bread in 1/3 inch slices and brush each side with olive oil.
Heat a grill pan over high heat for a few minutes. Place 4 slices of bread in pan and lower heat to medium. Place a heavy pot on top of the bread (I used my kettle filled with water). Grill bread for 2 minutes on each side and place in the oven to crisp and keep warm while you grill the rest of the bread. When ready to serve, rub each slice of bread with the cut garlic clove and top with pea spread. Garnish with pea sprouts.
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Whew!
As in, that looks awesome!