Recipe: Toast with Lemony Pea Mash
Tired of avocado toast? I adapted this recipe from Bon Appetit for a spring change!
- 1 garlic clove, minced
- a handful of flat-leaf parsley leaves
- 3 tablespoons extra-virgin olive oil, divided, plus more for toast
- fine sea salt
- 2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
- 2 tablespoons chopped fresh chives or green onion tops
- 1 tablespoon lemon zest (Please choose an organic lemon. Pesticides can concentrate in the essential oils of the zest.)
- 1 tablespoon (or more) of fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes plus more for serving
- Freshly ground black pepper
- 12 slices country-style bread or ciabatta, toasted
Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon lemon zest, 1 tablespoon lemon juice, 1/4 tsp red pepper flakes, and 2 tablespoons of oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more oil.
The pea mash can be made 1 day ahead. Cover and chill and then let it come to room temperature before spreading it on your toast. I have also served this on slices of cucumber with good results.
Posted on Wed, May 17, 2017
by Heidi Gilchrist