Author Notes: Spoon this crowd-pleasing spread onto toasted baguette rounds to get the party started. This is a great spring appetizer but the pea puree isn’t just for crostini. It’s an equally good accompaniment to a rich bisque or thinned with olive oil and used as a warm pesto-style topping for pasta.
I use frozen peas for the convenience but if you want to get busy shelling fresh peas, go for it! —Stephanie
Makes: enough for a party!
Ingredients
Pinot Pea Puree
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2
pounds bag frozen peas
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1
shallot, diced
-
2
teaspoons dried tarragon
-
1/4
cup Pinot Gris
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2
tablespoons butter
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2
tablespoons grated Parmesan
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1/4
teaspoon salt
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1
tablespoon goat cheese
-
1
bunch basil or mint
-
freshly cracked black pepper (optional)
Optional serving suggestion: Crostini
-
30-40
pieces crostini
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Ricotta cheese
-
grated Parmesan
-
flake salt (Maldon or similar)
Directions
- In unsalted boiling water, cook shallot and peas for 9 minutes (until peas are tender but not mushy). Drain.
- Place peas, tarragon, wine, and butter in food processor. Pulse until peas become broken down but not completely smooth, about 5-10 pulses.
- Add Parmesan, salt, and goat cheese. Blend until puree is the desired texture.
- Chiffonade basil or mint and sprinkle over the top of the finished puree with cracked pepper, or reserve for garnishing before serving.
- Optional serving suggestion: Top crostini with a spoon of pea puree. Add a dollop of ricotta if desired. Sprinkle Parmesan, flake salt, pepper and basil over top before serving.