Spring Pea & Bean Crostini
These bring spring all year long!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 16 crostini 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 16 baguette slices, each 1/4 inch thick (about 1/2 large baguette)
- 12 ounces baby 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 tablespoons 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 shavings of Parmesan or other cheese, dollops of Ricotta or a few herbs for garnish, a drizzle of olive oil, as desired
Instructions
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 6 to 7 minutes per side. 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(s) of your choice if using (see note), 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.
Note: Herbs that go well in this recipe are garlic, mint, rosemary, tarrangon chives or garlic. Add to taste.
Find it online: https://frugalhausfrau.com/2015/03/05/lima-pea-crostini-easy/