I’ve been waiting to post this recipe until I could find fresh peas at my local Farmer’s Market, and today was the day.
Maybe I’ve just come too late to get them, but I’ve been to the market each week for the last month, and no luck.
Since my mom has been cooking out of Frances Mayes’ book The Tuscan Sun Cookbook which I got her for Mother’s Day, she’s been raving about the recipes she’s tried. I’m still trying to catch up to her, and I thought I’d start with this one. I think you’ll enjoy them 🙂
Pea and Shallot Crostini
4 shallots, minced
2 cups peas, shelled
2 tb extra virgin olive oil
3 tb chopped mint
2 tb mascarpone cheese
salt and pepper to taste
French baguette, sliced about 1/2 inch thick, and toasted.
In a medium saucepan, blanche the peas for two minutes. In medium pan over medium heat, mix shallots, blanched peas and saute in the olive oil until peas are barely done and shallots are wilted, about four minutes. Stir in the mind, mascarpone, salt and pepper.
Chop coarsely in food processor and spread onto the bread slices.
Note: When I first made this recipe, I found the peas to be slightly undercooked for my taste, so I added the blanching step. You can omit this step if you choose to.