Crostini with English pea puree and Greek yogurt
Total time: About 30 minutes
Servings: 16 crostini
Ingredients:
1/2 cup Greek yogurt
5 Tbsps. high-quality olive oil, divided
Sea salt
1 Tbsp. grated lemon peel
16 slices of French baguette, cut 1/2-inch thick
2 Tbsps. kosher salt
2 Tbsps. sugar
2 cups shelled English peas
1 small clove of garlic, minced
Thinly sliced fresh mint garnish
1. Mix the yogurt, 1 Tbsp. olive oil, one-fourth teaspoon sea salt and the lemon peel in a small bowl and set aside.
2. Brush the bread with 2 Tbsps. olive oil and season with a little sea salt. Grill the bread over medium-high heat until golden. (You can use an indoor grill or toast the bread on the stovetop in a cast iron pan or large skillet.)
3. Bring 4 quarts of water to a boil in a sauce pot, adding the sugar and kosher salt. Blanch the peas for about 3 minutes, until bright green and softened, and drain them.
4. While they're still warm, put the peas in a food processor with the garlic, one-fourth tsp. sea salt and 2 Tbsps. olive oil. Blend until smooth.
5. Spread about 1 Tbsp. of the pea mixture over each slice of grilled bread, spoon 1 to 2 tsps. of yogurt on top of that, and sprinkle a little mint on top. Serve.
Each crostino: 97 calories; 3 grams protein; 10 grams carbohydrates; 1 gram fiber; 5 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 163 mg. sodium
* Baguette를 너무 좋아하고, Greek yogurt도 너무 좋아하고, 이렇게도 match가 되는가 싶다.
매주 한개씩이라도 해보려는 간단요리인데도, 요즘 통 못하고 있다.