Advertisement

Crostini with English pea puree and Greek yogurt

Time 30 minutes
Yields Makes 16 crostini
Crostini with English pea puree and Greek yogurt
(Allen J. Schaben / Los Angeles Times)
1

Mix the yogurt, 1 tablespoon olive oil, one-fourth teaspoon sea salt and the lemon peel in a small bowl and set aside.

2

Brush the bread with 2 tablespoons olive oil and season with a little sea salt. Grill the bread over medium-high heat until golden. (You can use an indoor grill or toast the bread on the stovetop in a cast iron pan or large skillet.)

3

Bring 4 quarts of water to a boil in a sauce pot, adding the sugar and kosher salt. Blanch the peas for about 3 minutes, until bright green and softened, and drain them.

4

While they’re still warm, put the peas in a food processor with the garlic, one-fourth teaspoon sea salt and 2 tablespoons olive oil. Blend until smooth.

5

Spread about 1 tablespoon of the pea mixture over each slice of grilled bread, spoon 1 to 2 teaspoons of yogurt on top of that, and sprinkle a little mint on top. Serve.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.