Peas, Mint & Parmesan Crostini

Peas, Mint & Parmesan Crostini by Maureen Horvath

Yield: 12 servings
12 slices of baguette bread
2 garlic cloves peeled
1 cup fresh shelled Spring peas
Sea salt & cracked black pepper
2 tblsp extra virgin olive oil(EVOO)
1 cup shaved Parmesan
1/2 cup torn mint leaves
1 few drops of balsamic vinegar

Grill the sliced bread and then rub with garlic. Blanch peas in boiling water for about 2 minutes and then transfer to ice bath. Drain and transfer bowl. Mash peas with sea salt & cracked black pepper to taste, and the EVOO. Spread about 1 tblsp of pea mixture on each toast. Garnish with shaved Parmesan, torn mint and a couple of drops of balsamic vinegar.

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