Springtime is upon us and that Ground Hog's timing was correct! The days are getting longer and the shorts are coming out! With all the upcoming celebrations upon us (St. Patrick's Day, Easter, Opening Day on the Bay), it is nice to have some fun recipes to serve your guests..
~Spring Pea & Parmesan Bruschetta
1 bag frozen peas (or 2 c fresh shelled peas, blanched)
½ red onion, julienne
1T garlic, chopped
1 c heavy cream
2 T butter
½ c parmesan
1 bunch mint, chopped
1 bunch, basil, chopped
2 t sea salt
2 t freshly ground pepper
1 large baguette or 2 small
2 T extra virgin olive oil
1 t sea salt
1 t freshly ground pepper
In a sauté pan, melt butter. Add red onion and garlic, sauté. Add peas and cream, salt & pepper. Bring to a simmer and remove from heat. In a Cuisinart, pour ingredients into the bowl and process. Add parmesan, mint & basil. Process just enough to incorporate. Slice baguette on the bias to make crostini. Put into a bowl and add olive oil, s & p. Toss and put onto a cookie sheet and bake at 325 degrees for 5-10 minutes. To serve, spoon pea mixture onto crostinis or put pea mixture into a decorative bowl and put crostini on a platter. Shave some additional Parmesan on top and garnish with Pea Shoots. Enjoy!
For more Spring Brunch recipes, email lisa@bellaluxe.net or better yet, Let us doing the cooking!
