I am Food Network fan, and the other day I was watching “At Home with Giada.” She was making a pea crostini, which was not vegan (it had cheese in it, of course). After the show, I looked up the recipe and modified it (see below). It was a big hit with my dinner party guests as an appetizer, and my husband and I enjoyed it as a spread on turkey sandwiches for days to follow. Trust your tastebuds, and season it as you like it!
One bag of frozen petite peas (I used organic)
1 clove of garlic, peeled
Extra virgin olive oil (see below for quantity)
Sea salt to taste
Your favorite bread, sliced thinly
Handful of cherry tomatoes, halved
Defrost petite peas (though you can make this even before they are defrosted). Combine peas, garlic, evoo, and salt in food processor. Add evoo until ingredients form a hummus-like consistency. Brush a bit of evoo on one side of bread slices. Toast slices, evoo side up. When ready, spread pea mixture on each slice. And, to make these pretty and even tastier, if you have some cherry tomatoes around, as Giada suggests, cut them in half and put a few on each crostini, cut side down. Enjoy!