Pizzeria Lola's Smashed Pea Crostini
This take on Pizzeria Lola's Smashed Pea Crostini is fresh, vibrant and full of flavor - a true crowd pleaser for this Labor Day!
Smooth, soft and subtle flavors marry so well together. A great start to any event!
INGREDIENTS
- 1 Baguette (can use gluten free- we love "Against the Grain")
- 8 - 12 oz. burrata
- 8 oz. English peas
- Mint/basil pesto (scroll down for recipe)
- Pea tendrils
- Micro greens
- Olive oil
- Maldon or course sea salt
MINT BASIL PESTO
- 2 cups lightly packed basil
- 4 cups lightly packed mint
- 4 garlic cloves
- 1/2 cup pine nuts
- 2 tsp. salt
- 2 Tbsp. lemon juice
- 1 cup grated parmesan
- 1 cup olive oil
DIRECTIONS
- Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat until the water comes to a boil. Cook until the peas are tender, for about 3 - 5 minutes. Drain and immediately place peas in an ice bath to stop the cooking process.
- When completely cooled, drain the peas and transfer to a foodprocessor. Add salt to taste and pulse just until peas have a roughly smashed texture. Do not over mix. Set mixture aside.
- Slice baguettes into approximately 1" slices. Gently brush with olive oil and toast in the oven or grill until lightly toasted.
- Prepare the pesto by combining all ingredients into food processor and processing until completely blended and smooth. About 2 min. If it is dry add another tsp of olive oil.
- To assemble, spread pesto evenly on toasted bread, spoon a good amount of the smashed peas, a dollop of burrata and finish with maldon and a drizzle of olive oil. Garnish with the pea tendrils and micro greens that have been lightly tossed in olive oil. Serve immediately.
Pizzeria Lola
5557 Xerxes Avenue South, Minneapolis, MN 55410
(612) 424-8338
http://www.pizzerialola.com/
Facebook.com/pizzerialola