smashed english pea crostini

On a golden springtime, underneath the ground,
A tiny seedling lay asleep until the sun shone down.
Awake, awake, O little seed!
Push upward to the light!
The day is bright. With all your might,
push upward to the light!

It is April, tomorrow is Easter, and springtime is upon us. We are lucky here in California, where English peas have already made their seasonal debut in our farmers’ markets.

Associating fresh spring crops with our spiritual inklings toward a desire for a new start is an age old tradition. We think you will enjoy this simple canape as we all take a second to celebrate renewal and vegetables.

Smashed English Pea Crostini 

1 sourdough baguette, sliced into 12 pieces
1/2 lb English peas (or about 50 pods)
2 tbsp greek yogurt (optional)
2 tsp torn mint leaves
squeeze of lemon juice and salt
5 tbsp finely grated parmesan
6 tbsp pine nuts

Brush the baguette slices (or spray) with olive oil of the baguette in a toaster oven, or at 350 degrees Fahrenheit for about 10 minutes. Remove the peas from the pods by clipping the ends off and gently squeezing the peas out. Blanche for a few minutes, or until bright green, and remove the peas with a slotted spoon into a bowl. Using the back of a fork, mash the peas with the lemon juice, salt, and yogurt if you choose. Spoon a bit of pea mash onto each toast, sprinkle with mint, parmesan and pine nuts. Serves 4-6 as an appetizer.

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