Pea and Leek Crostini

 

I'm going out on a limb here to say that I prefer this over avocado on toast, it's fresh and green with a subtle mint flavour and the parmesan cheese gives a slight savoury sharpness to the blended peas... although I am tempted to replace the parmesan cheese with blue cheese or vigorously crumble blue cheese over top and have the slices of radishes on the side. I have also made this using green onions instead of leeks and it still captures its remarkable taste and flavour.  

Pea and Leek Crostini

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serves 8

2 teaspoons olive oil

2 leeks, white and pale green parts, thinly sliced

1/4 cup (60ml) water

salt and pepper, to taste

1 cup (150g) frozen peas

1 tablespoon olive oil

1/4 cup (25g) grated parmesan cheese

4 mint leaves, chopped

baguette slices or bread, for toasting

sliced radishes, for serving 

extra mint leaves, for serving

Heat oil in a non-stick frypan on medium heat. Add slices of leeks and cook, stirring for 2 minutes. Add water and reduce heat to a simmer. Season with salt and pepper to taste. If the pan becomes dry and the leek is not yet soft add another 1/4 cup (60ml) water. Cook until water has evaporated. 

Meanwhile, blanch the peas for 3 minutes in boiling water, until bright green but softened. Drain, then add to the pan with the leek and stir.

Spoon leek and pea mixture into a food processor. Add the tablespoon of olive oil and pulse until coarse. 

Add the parmesan and mint and process again. The mixture should remain a little chunky. Toast the baguette or bread slices. Spread the pea and leek mixture onto hot toast. Garnish with radishes or mint leaves.