Sweet peas are in season--just in time for your next spring gathering. Offer nibbles of Sweet Pea Crostini to celebrate the abundance of this bright green gem.
4 green onions, sliced
1 garlic clove, minced
1 tablespoon olive oil
1 1/2 cups blanched fresh sweet peas
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh basil
Salt and pepper to taste
24 French baguette slices, toasted
Shaved Parmesan cheese
How to Make It
Sauté green onions and minced garlic in hot olive oil 2 minutes. Add peas and lemon juice; cook until heated. Remove from heat; stir in freshly grated Parmesan cheese and basil. Add salt and pepper to taste. Pulse in a food processor until coarsely chopped. Spoon onto toasted French baguette slices. Drizzle with balsamic vinegar. Top with shaved Parmesan cheese.
How to Blanch Peas: Cook desired amount of fresh sweet peas, snow peas, or sugar snap peas in boiling salted water to cover 1 to 3 minutes or until crisp-tender; drain. Plunge into ice-cold water to stop the cooking process; drain.