Nothing says spring quite like the bright green of fresh peas. We’re growing Sugar Ann snap peas on the farm this year…if we can get the deer to leave it alone! Normally an add-in to a main dish, make this flavorful veggie a star instead. Sautéed with garlic and olive oil then spread onto a piece of bread, when you top it with meats and cheese it’s a quick, complete meal that will satisfy for lunch but can still look pretty enough for entertaining.
2 cups fresh or frozen peas
1/2 cup of water
3 garlic clove – quartered
1 T. olive oil + more for bread
pinch of table salt
freshly cracked black pepper
1 loaf fresh bread – sliced
1. In a medium pan, combine garlic, olive oil, and a pinch of salt and cook the garlic until it’s softened and fragrant. Add the water and bring the mixture to a boil. Add the peas and let them simmer until peas are tender, about four minutes.
2. Strain peas, while reserving the cooking liquid. Add cooked peas to a food processor. Pulse peas adding half of the reserved liquid until a semi-smooth paste forms. Add garlic powder, salt, and pepper to taste.
3. Meanwhile, drizzle bread with olive oil and broil until crisp and browned around the edges. Spread smashed peas over hot, toasted bread. Add on a slice of prosciutto and fresh mozzarella or for a vegetarian option add on some heirloom tomatoes. Sprinkle with coarse sea salt and freshly cracked black pepper and lightly drizzle with a balsamic glaze.
This recipe is the perfect toast to spring! Pun intended.