This vegetarian recipe for Sweet Pea Crostini can be served as an afternoon snack for the kids or turned into an elegant appetizer for a dinner party.
Sometimes it’s nice to take a break from all of my “meal makeover” action by cooking a recipe created by someone else! That’s exactly what I did the minute The Slim Down South Cookbook arrived in the mail last week. Written by Atlanta-based registered dietitian and food writer, Carolyn O’Neil, MS, RD and the editors of Southern Living, the subtitle says it all: Eating Well and Living Healthy in the Land of Biscuits and Bacon.
There are dozens of recipes in this book that I am dying to make: Country Chicken and Buttermilk Soup, Shrimp Risotto, BBQ in a Jar, Mini Berry Cobblers. I could go on and on! I decided to make these Sweet Pea Crostini first because they looked so darn good and because I knew my kids would be more than willing to try them as an after-school snack.
Skillet Fried Chicken anyone? The photo on the cover of the book proves that you can definitely enjoy your favorite Southern-style foods without the guilt.
The recipe starts with two, 9-ounce bags of frozen peas. (I used one, 16-ounce bag.) Pop ’em into a food processor …
… and then puree the peas with garlic, extra virgin olive oil, lemon juice, and salt. It’s that simple. (For an even bigger flavor boost, I plan to add lemon zest and fresh tarragon the next time I make it.)
- Serves: 20
- Serving size: 2 crostini
- Calories: 107
- Fat: 2.9g
- Saturated fat: 0.8g
- Carbohydrates: 16.6g
- Sodium: 214mg
- Fiber: 1.6g
- Protein: 3.7g
- Two, 9-ounce packages frozen sweet peas, thawed (I used one, 16-ounce package)
- 3 garlic cloves, chopped (I used 3 small ones)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ⅙ teaspoon table salt
- 40 French bread baguette slices (15 ounces), toasted
- ½ cup (2 ounces) crumbled blue cheese or goat cheese (I used goat cheese)
- Place peas and garlic in a food processor; with processor running, pour oil through food chute in a slow, steady stream, processing until smooth. Stir in lemon juice and salt; season with freshly ground black pepper to taste. Cover and chill 2 hours.
- Spoon pea mixture onto toasted baguette slices; sprinkle with cheese.