All I can say is that I can’t believe that these green pea and pecorino crostini are as good as they are. Smashed sweet peas with some olive oil on toasted walnut bread rubbed with a garlic clove and some pecorino on top? Sure, it sounds tasty, but it doesn’t sound nearly as tasty as these actually are. The key is, I’m sure, that the fresh green peas we’ve been getting are simply beyond fabulous. Plump, truly sweet, tender, and full of green springtime.
Sweet green pea crostini
I use a walnut levain bread from Acme bakery in San Francisco to make these. Other breads would be good, I’m sure, but there is something about the earthy walnut flavor and bit of crunch they add to the proceedings that is pretty close to perfect.
2 pounds sweet green pea pods/English peas/garden peas (this will give you enough so you can snack on them as you shell them)
1 teaspoon salt, plus more to taste
3 Tablespoons super delicious extra virgin olive oil
6 thick slices homemade or artisan baked walnut bread or similar
1 large clove garlic
Fresh pecorino for shredding
Freshly ground black pepper
Mint, chervil, or chives, chopped, for garnish (optional)
Shell the peas.
Bring a medium saucepan of water to a boil, add 1/2 teaspoon of the salt to the water, add the peas and cook about a minute. Drain and rinse with cold running water to cool them off quickly. Shake as much excess water off as you can.
Now you can work in a bowl by hand or with a blender or food processor. Put the peas and 2 tablespoons of the olive oil in the vessel of your choice. Mash the peas with a fork or pulse to half-mash the peas.
Toast the bread. Cut the garlic clove in half and rub the toasts with the garlic. Discard the used garlic clove or use in another dish. Spread each toast with its fair share of the pea mash and drizzle them with the remaining bit of olive oil. Sprinkle toasts with grated pecorino and black pepper, as well as more salt to taste (a bit of fleur de sel is nice here) and any herbs you choose to use.
For the record, if you make too many of these delights for your guests to ingest – perhaps because you cooked a four-course dinner for eight when there were only four of you present and you made an extra-large salad in a last-minute moment of panic that by some insane logic there wasn’t enough food – any leftover crostini make a tasty breakfast.
Adrienne | 07-May-10 at 10:08 am | Permalink
Have you listened to the most recent Spilled Milk podcast? Francis Lam make a hilarious appearance ranting about how quickly we cook peas, I was laughing out loud.
Also, next time I buy peas I am making crostini, people keep telling me how delicious it is!
Mary | 08-May-10 at 9:46 pm | Permalink
Mama Mia – you’re amazing! and fun! and creative!
Dear Molly,
I am so happy to have stumbled across your blog! I love love love your recipes. I will be back many times as your blog is now in my “Favorites” folder/file. I will try as many recipes as I can. I love the stuffed chili’s even though the peeling of the almonds created a challenge. They just sound soooo good. If I were a chef or a cook I would want to cook just like you. Instead I will be a copycat. Thank you for taking the time to share your wonderful recipes. I am inspired to start cooking again after getting bored with it all.
A Huge Fan,
Mary
Molly Watson | 09-May-10 at 8:21 am | Permalink
So glad to get you in the kitchen Mary, and happy you like the recipes! Copycat away – that’s why they’re here
Holly | 10-May-10 at 5:30 pm | Permalink
I didn’t have fresh peas so I used frozen peas; I process them to a coarse texture in a Cuisinart, adding a little gray salt and olive oil. I just spread it on the bread and added mint and Pecorino: Delicious! And so easy and beautiful too . . . Thanks for this.
Jeannie | 23-Jul-10 at 1:46 pm | Permalink
What wine would you pair with this?
Molly Watson | 23-Jul-10 at 1:55 pm | Permalink
hmmm…. a crisp Sauvignon blanc or a simple sparkling (like prosecco) would be lovely
Jeannie | 28-Jul-10 at 1:06 pm | Permalink
Thanks Molly.
Jeannie | 28-Jul-10 at 1:08 pm | Permalink
Sorry for the double post. I have another Q. Besides a local Farmers Market (I’m in SF), where could I get sweet peas/ english peas/ garden peas? Are these simply frozen or canned peas? Would Trader Joes, Safeway, Mollie Stones or Whole Foods carry these? Thank you!
Molly Watson | 28-Jul-10 at 1:27 pm | Permalink
Frozen peas and canned peas are, yes, sweet peas/English peas/garden peas. Frozen peas would work great here; canned peas would not work very well at all.
You should be able to find fresh peas in the pod at any of the places you named
Jeannie | 29-Jul-10 at 8:17 am | Permalink
You rock. And I love your blog. I check it daily. Thanks, Molly!
Molly Watson | 29-Jul-10 at 11:46 am | Permalink
Thanks Jeannie! I needed that today!
Jeannie | 03-Aug-10 at 12:15 pm | Permalink
Ummm, hi. It’s me again (sorry). I was at Safeway yesterday in the frozen veg aisle. Am I looking for the bag to specifically read SWEET Green Peas or just Green Peas? Also, do you use petit peas or the regular size? Sorry for the gazillionth question on this
And thank you.
Molly Watson | 03-Aug-10 at 12:21 pm | Permalink
I usually go for petit and sweet when I buy frozen peas. Rest assured, though, any of the options you name will work. Green peas and sweet green peas are the same thing – English peas and garden peas are other names, with “sweet” thrown in there, too, sometimes.