Tuesday, August 24, 2010

Hors d'Oeuvres: Crostini with Sweet Peas and Bitter Greens

10 oz fresh or frozen baby peas (280 g)
1/4 t salt
4 oz Parmigiano Reggiano (113 g)
24 slices crusty baguette
2 cloves garlic, peeled
4 oz fresh young arugula leaves, cleaned (113 g)
24 large mint leaves, cleaned
Aged balsamic vinegar
Black pepper to grind

Blanch peas until tender in boiling water (2-4 mins for fresh, 1 min for frozen). Drain and pat dry.  Puree in food processor w salt, set aside.  Make 1 upe of cheese slivers with veg peeler.  Toast bread until golden on both sides.  Rub lightly with garlic, brush with evoo.  To assemble:  spread toast with puree, top with arugula and a mint leaf.  Sprinkle with vinegar, top with cheese slivers and pepper.  Serves 8.


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