{"id":1164,"date":"2011-08-06T05:38:03","date_gmt":"2011-08-06T13:38:03","guid":{"rendered":"http:\/\/www.lacocotteverte.com\/?p=1164"},"modified":"2025-09-05T12:09:09","modified_gmt":"2025-09-05T20:09:09","slug":"summer-pea-crostini","status":"publish","type":"post","link":"https:\/\/www.lacocotteverte.com\/?p=1164","title":{"rendered":"Summer Pea Crostini"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.lacocotteverte.com\/wp-content\/images\/summer-pea-crostini.jpg\" alt=\"Summer Pea Crostini\" \/><\/p>\n<p>Fresh English peas combine well with all the mint family herbs: basil, mint, oregano, etc. Here they transformed into a chunky puree accented with scallions and fresh mint. The crostini use French mini-toasts as a base \u2014 they are fine-grained and lightly crisp, a better complement to the  delicately flavored peas than a coarse Italian or French-style bread.<\/p>\n<p>Choose peas with plump green pods, not shriveled or limp.  Gently pinching the pod, you should feel a little resistance \u2014 if the pod collapses when pressed, the peas inside will be tiny (the peas are usable, but you&#8217;ll need to buy more of them to compensate for their size). But avoid pods that have shrunk to show the outlines of the individual peas inside: they have started to dry out and the peas will be tough and mealy. <\/p>\n<p><em>&mdash; Serves 4<\/em><\/p>\n<p>*Items marked in <span class=\"ingredient\">green<\/span> are available from The Gourmet Corner.<\/p>\n<h3>Ingredients<\/h3>\n<p><em><\/p>\n<ul>\n<li>1 1\/2 cups freshly shelled peas (about 1 1\/2 lbs unshelled)  or 1 (10-oz) package frozen peas<\/li>\n<li>1 Tbs <span class=\"ingredient\">\u00c9chir\u00e9 unsalted butter<\/span><\/li>\n<li>2 large scallions, green and white parts finely minced<\/li>\n<li>1\/2 tsp <span class=\"ingredient\">La Baliene  Sea Salt<\/span><\/li>\n<li>1\/4 tsp freshly-ground <span class=\"ingredient\">4-color peppercorns<\/span><\/li>\n<li>2 Tbs cup <span class=\"ingredient\">creme fraiche<\/span><\/li>\n<li>1\/4 cup lightly packed fresh mint leaves<\/li>\n<li>1 package <span class=\"ingredient\">Albatros Mini-Toasts<\/span><\/li>\n<li>1-2 oz <span class=\"ingredient\">P&#8217;tit Basque Cheese<\/span><\/li>\n<\/ul>\n<p><\/em><\/p>\n<h3>Directions<\/H3><\/p>\n<p>In a medium pan, bring 4 cups water to a boil. Add the fresh peas and cook for 5-8 minutes, or just until tender (if using frozen peas, cook 3-4 minutes).  Drain and set aside to cool.<\/p>\n<p>Heat the butter in a large saucepan, add the chopped scallions. Cook over medium-low heat for 5 to 10 minutes, until they have softened, but do not brown them.  Set aside to cool.<\/p>\n<p>Mash the peas in a medium bowl using a fork or potato masher (a food processor can be used, but tends to make the puree to smooth &mdash; it&#8217;s better if it remains a bit chunky).<\/p>\n<p>Finely mince the mint.  Stir  the salt, pepper, creme fraiche, scallions, and mint into the peas.  At this point the pea puree can be refrigerated until needed, up to 24 hours.<\/p>\n<p>To assemble, mound the pea puree onto the mini-toasts, pressing it firmly to adhere.  Use a vegetable peeler to make thin shavings of P&#8217;tit Basque cheese, then top each crostini with 1-2 shavings, pressing them down into the puree to adhere. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fresh English peas combine well with all the mint family herbs: basil, mint, oregano, etc. Here they transformed into a chunky puree accented with scallions and fresh mint. The crostini use French mini-toasts as a base \u2014 they are fine-grained and lightly crisp, a better complement to the  delicately flavored peas than a coarse Italian or French-style bread.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[129,137,126],"_links":{"self":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/1164"}],"collection":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1164"}],"version-history":[{"count":8,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/1164\/revisions"}],"predecessor-version":[{"id":1194,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/1164\/revisions\/1194"}],"wp:attachment":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}