These lovely bundles of golden garlic smeared toasts topped with creamy, cheesy, lemon spiked smashed peas came about in an attempt to incorporate a little more vege into Grace’s diet. Like most mama’s I am always looking for ways to increase the amount of vegetables Grace is eating and whenever I feel like she’s not getting quite enough I always revert back to the classic recipes I love and adore when I am feeling in the need of a little vege restoration myself. Usually I would whip up a batch of fritters chock full of zucchini, sweetcorn or sweet potato but today with an overflow of almost stale sourdough nestled on the kitchen bench I decided on a little pea bruschetta instead.
I love these smashed peas and make then quite often. During winter I often whip up a batch to adorn the top of a beautiful puffed and golden meat pie, or nestle them next to a piece of grilled salmon and during the months of spring I stir these gorgeously sweet smashed peas through a big bowl of freshly cooked pasta with a generous handful of just picked mint. Divine. I not only adore the versatility of these smashed peas but absolutely love there sweet and delicious flavour and with the addition of shaved parmesan gorgeously creamy texture.
Like most of my recipes this recipe pretty much involves placing all of the ingredients in a food processor and blitzing. Today I toasted some bread too. Minimal effort, maximum results. This is how I did it…
I started by cooking the peas in a large pot of salted boiling water until just tender. Then I placed the peas, lemon zest, parmesan and extra virgin olive oil in the bowl of a food processor and blitzed until gorgeously combined and creamy.
I then chopped up some lovely sourdough and toasted until lovely and golden. Whilst still warm I rubbed each piece of toasted bread with the cut edge of a garlic clove to infuse each piece with a lovely hum of garlic flavour.
I then topped each piece of toast with a generous smear of the smashed peas.
To finish I sprinkled each piece with a little crumbled feta, chopped parsley and a good drizzle of extra virgin olive oil.
2 cups frozen peas
zest of 1 lemon
1/2 cup parmesan, grated
3 tablespoons extra virgin olive oil, plus extra to drizzle
sour dough bread
50 grams feta, crumbled
1 tablespoon fresh parlsey, chopped
Cook peas in a large pot of salted boiling water until just tender. Drain. Place peas, lemon zest, parmesan, olive oil and a sprinkle of sea salt and freshly ground pepper in the bowl of a food processor and blitz until combined and creamy. Toast sour dough bread until golden, smear hot toast with the cut side of the garlic clove. Top toast with a generous helping of the smashed peas, crumble over a little feta and a good sprinkling of fresh parsley. Drizzle with a little extra virgin olive oil to serve.
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