Qorkz Kitchen - Sweet Pea Puree

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Sweet Pea Puree on Crostini

Recipe by Chef Jayne Reichert

Serves 8

  • 2 cup sweet peas blanched
  • 1 clove garlic
  • ¼ cup olive oil **as needed
  • ¼ cup fresh dill
  • Salt and pepper to taste
  • Baguette or country style loaf

Preheat oven to 400 degrees.  Slice bread into ¼ inch slices and if using a larger loaf, you may cut each slice into desired sized pieces.  Brush each piece with a tiny bit of olive oil and a sprinkle of salt.  Toast in the oven for about 8-10 minutes or until just golden.  Remove from oven.

In a large pot, boil water and season with salt, aggressively season with salt.    Add the peas to the boiling water and cook until just tender, remove from pot and transfer to a bowl filled with salted ice water.   Be sure to drain them well.

Transfer ½ of the cooled peas to a food processor along with the clove of garlic.  Pulse the peas and garlic adding a bit of olive oil until mostly smooth.  Remove to a bowl.  Add the remaining peas to the food processor and pulse once or twice you want them to have texture.  Fold these peas into the puree.  Adjust seasoning as needed.  Finish with lemon zest and chopped dill.  

Spread each piece of toast with the sweet pea puree and serve.  **alternatively, you may top the puree with fresh ricotta.