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.
