Sweet Pea Crostini + The Slim Down South Cookbook

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.)

Sweet Pea Crostini

 

Author: Slim Down South Cookbook

Nutrition Information

• 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

Recipe type: Dinner

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This recipe is straight from the pages of The Slim Down South Cookbook. It's gorgeous to look at, and even if your kids shy away from green foods, with a name like "sweet pea" crostini, who could say no?

Ingredients

• 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)

Instructions

1. 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.
2. Spoon pea mixture onto toasted baguette slices; sprinkle with cheese.

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