Sweet Pea and garlic scape crostini
There are few things that bring me back to sunny summer memories of childhood more than shelling fresh peas. Inspired by my market finds of the first peas of the summer, garlic scapes, and a beautiful Clafouti batarde, I made a very simple crostini. This dish exemplifies the fresh clean eating which I enjoy most in the summertime. The ingredients shine just as they are. hope you enjoy!
1 small baguette or batarde
1 cup fresh peas (shelled)
4 garlic scapes
2-3 TBSP olive oil + extra for brushing bread
juice of half a lemon
Sea salt to taste if desired
Preheat oven to 350 and line baking sheet with parchment paper
Cut bread in 1/4 inch slices on the diagonal and brush with olive oil
Place bread in oven until crisp…about 20 minutes
While bread is baking puree all the rest of the ingredients in a food processor.
Remove crisp crostini from oven and let cool
Spread puree on crostini and serve
I served mine with fresh pea shoots and edible flowers for color and a perfect compliment in flavor and texture