By Adina Steiman, Epicurious
Long before you actually start spotting spring vegetables at the market, you probably start craving anything green, tender, and sweet--in other words, pretty much anything that doesn't taste like a rutabaga. Good news: there's something you can do while you wait for spring to finally, well, spring. You can buy a bag of frozen peas and use it to make pea toasts.
Because let's face it. When you buy frozen peas and thaw them, they look wrinkly and kinda gross. Blitz them in a food processor, though, and they transform into a creamy, Crayola-green mash that instantly makes any innocent piece of toast look way more sophisticated (and taste a whole lot better, too). Serve them up for a party--or just make up a pile for a mid-day snack.
GREEN-PEA GUACAMOLE WITH CRISPY PROSCIUTTO AND SHALLOTS
Make the crispy prosciutto: Preheat oven to 300°F. Place prosciutto on a parchment-lined baking sheet and bake until crispy, 15-20 minutes. Set aside to cool, then break into bite-sized pieces.
Blend the pea-avocado mash: Blend 1 cup thawed frozen peas, 1/4 cup ripe avocado, 1 Tbsp. extra-virgin olive oil, and 1/4 tsp. kosher salt in a food processor until smooth, then taste and adjust seasonings. Makes 2/3 cup.
Assemble the toasts: Spread 1 Tbsp. pea-avocado mash on 10 medium toasts. Garnish with prosciutto pieces and crispy fried shallots.
PEA HUMMUS WITH PICKLED CARROTS
Blend the pea hummus: Blend 1 cup thawed frozen peas, 1/4 cup drained and rinsed white beans, 1 small minced garlic clove, 2 Tbsp. fresh lemon juice, 2 Tbsp. tahini, 1/2 tsp. ground cumin, and 1/2 tsp. kosher salt in a food processor until smooth, then taste and adjust seasonings. Makes 1 cup.
Then, assemble the toasts: Spread 1-2 Tbsp. pea hummus on 8 large or 16 medium toasts. Top with thinly sliced pickled carrots and garnish with pea shoots. Drizzle with extra-virgin olive oil and season with kosher salt and freshly ground black pepper.
LEMONY PEA MASH WITH MINT AND RICOTTA
Blend the pea spread: Blend 1 cup thawed frozen peas, 2 Tbsp. chopped fresh mint, 2 Tbsp. extra-virgin olive oil, and 1 1/2 tsp. fresh lemon juice in a food processor until smooth, then taste and adjust seasonings. Makes 2/3 cup.
Then, assemble the toasts: Spread 1 Tbsp. fresh ricotta on 16 medium toasts. Top each toast with 2 tsp. pea mash, using the back of a spoon to spread mash on ricotta. Garnish with chopped fresh mint and finely grated lemon zest. Drizzle with extra-virgin olive oil and sprinkle with kosher salt.
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