While Fava beans set the standard for many Crostini spreads, this bright, fresh Lima & Pea spread is somewhat unexpected. It’s exceptional taste is springish, even in the dead of winter; bright and tasty, it’s a breath of fresh air.
Here, the earthy Lima is lightened a bit by the addition of a few peas, and a little cream, flavored with a touch of olive oil and herbs of your choice. Mint, tarragon, chives, or rosemary are all good choices, although the tarragon makes an inspired addition. Toss in a clove of garlic if you wish.
No one will ever guess this lovely spread comes from a few freezer staples, and a spread like this is also a great way to use up a few left over vegetables. Just cut the recipe back to size, toast up a few pieces of bread and you’ll have an instant make over for what might have been a neglected bowl of peas or limas, languishing in the fridge.
Even better, these are quick and easy – no peeling Fava beans, no tedious work! They whip up in minutes.
If you’d like, these crositini may be fancied up with a dollop of Ricotta, a few shavings of Parmesan or other hard cheese of your choice or a drizzle of olive oil. There’s no hard and fast rules.
I think I will go ahead and bring this over to Angie at the Novice Gardener for this week’s Fiesta Friday, co-hosted by Fiesta Friday #58 co-hosts, Caroline @Caroline’s Cookingand Elaine @foodbod. Thanks guys for hosting all of us!
The Crostini in the photo are griddled (my oven was in use) but may be baked or grilled. For an interesting contrast with the spread, brush with a little garlic oil before, or brush with oil and spread with a clove of garlic after it’s toasted.
Lime & Pea Crostini
- 16 baguette slices, each 1/4 inch thick (about 1/2 large baguette)
- 3/4 pound lima beans, frozen is fine
- 1/4 pound peas, frozen is fine
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling and brushing crostini
- 3 to 4 tablespoon heavy cream
- 1/2 to 1 teaspoon sea salt, to taste
- 1/2 teaspoon freshly ground pepper, to taste
- fresh or dried herbs to taste: rosemary, tarragon, mint or chives
- A few shaves of Parmesan or other cheese, dollops of Ricotta or a few herbs for garnish, a drizzle of olive oil, as desired
Preheat an oven to 350°F.
Arrange the baguette slices in a single layer on a baking sheet. Brush with olive oil. Bake, turning once halfway through baking, until lightly golden, about 20 minutes. Remove from the oven and set aside.
In a small saucepan with a 1/2 cup of water, cook Lima beans until tender, add peas and heat through. Drain.
In a food processor or blender, combine the bean pea mixture, 1 tablespoon olive oil, 3 tablespoons of the cream and process until a fairly smooth puree. Add more cream to reach desired consistency.
Add the salt, pepper and herb of your choice, pulse to mix, taste and adjust seasonings to your liking. Spread the puree on the baguette slices and arrange on a platter. Garnish as desired, serve immediately.
This may be made a day ahead, but will thicken a bit upon standing, loosen with a little water, olive oil or cream.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Put your own Spin on it:
- If you don’t care to use cream, try sour cream, creme fraiche or yogurt.
- Try this same method with other peas or legumes of your choice.
- If desired, lemon, lime or a vinegar could be added.