Added by: Mountain Standard
Sweet Pea Bruschetta
Executive Chef Paul Anders
Makes 8 servings
Sweet Pea Hummus
2 Qt fresh shucked peas, use frozen if fresh are not available. If using fresh, blanch the peas in boiling water and shock in ice water. If using frozen, thaw completely
½ C. Tahini
12 garlic cloves, smashed
2 C. olive oil
1 T. kosher salt
1 t. ground black pepper
Method: Place the tahini, garlic, olive oil, salt and pepper in a food processor and process till smooth. Add half of the peas and puree until completely smooth. Next add the remaining peas and pulse a few times so that the peas are chopped but still retain some chunkiness and texture. Adjust the seasoning with salt and pepper as needed.
Calabrian Chile Condiment
2 C. Extra Virgin Olive Oil
1 C. fresh garlic, shaved thinly
1 C. Calabrese Chiles, stems and seeds removed, sliced thinly
Method: Place the garlic and olive oil in a sauce pot over medium/low heat. Cook the garlic and oil until the sliced garlic browns lightly. Remove from the heat and add the sliced chiles, cool to room temperature.
8 slices of good quality French bread or sourdough, cut ½ “ thick
2 C. sweet pea hummus
½ C. Calabrian chile condiment
2 C. sliced snap peas and/or garden peas, blanched in boiling water and shocked in an ice bath
1 C. home-made ricotta cheese, or good quality store bought
Extra Virgin Olive Oil
Salt and Pepper, as needed
1. Pre-heat a grill, or oven. Brush the sliced bread with olive oil and season with salt and pepper. Depending on your choice, either grill the bread or bake until it is crisp and well-marked, but with some residual softness left in the bread. Sp
2. Spread 1 oz of the pea hummus over the entire surface of the bread.
3. Scatter small dollops of the ricotta over the hummus.
4. Place the blanched peas in a bowl and dress with the Calabrian Chile condiment, season with salt and pepper. Spoon the dressed peas over the bruschetta, and follow with a drizzle of the left over condiment.
5. Zest lemon over the bruschetta and follow with a few drops of fresh lemon juice.
6. Sprinkle the bruschetta with sea salt and fresh cracked pepper.
7. Cut the bruschetta into 4 pieces and place on serving plates.
For additional photos and information contact
Jana Morgan, Marketing Director
Sweet Basil | Mountain Standard