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Crushed Peas on Sourdough 

CATEGORIES: Canapé

Ingredients

  • 10 half-slices good sourdough bread
  • Extra virgin olive oil
  • 500g fresh peas or 1½ cups frozen baby peas
  • Salt and freshly ground black pepper
  • 2 Tbsp peeled and chopped shallots
  • 1 Tbsp chopped chervil
  • 1 Tbsp chopped mint
  • 150g sheep's milk feta or creamy cow's feta
  • Lemon-infused olive oil for drizzling
 

Method

Makes 10 croutes

Lightly brush bread with extra virgin olive oil. Grill in a heated ridged frying pan or over a barbecue grill; take care as the bread will burn easily.

Remove peas from pods. Cook peas in gently boiling salted water for about 12 minutes, or until tender. If using frozen peas, put them in a sieve and rinse off icy crystals. Cook in gently boiling salted water for 5 minutes, until just tender. Drain peas and refresh with cold water.

Wipe out pan. Add 1 tablespoon extra virgin oil and the chopped shallot and cook gently until shallot is soft but not coloured. Return peas to pan and season with salt and freshly ground black pepper to taste. Mash with a fork or potato masher to a lumpy puree. Mix in herbs.

Spread crushed peas and herbs on the toasted bread and arrange on a serving platter. Top with slivers of feta, grind on some pepper, then drizzle with a little lemon-infused olive oil. Serve immediately.

 

Julie says

Good sourdough bread has just the right texture, tang and chew to cushion this verdant puree of peas and herbs - anything else will be soft and pappy. Sauvignon Blanc would love the peas and herbs, but Chardonnay, Riesling or a young frisky red would also make great matches.

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