Crostini With English Pea Puree And Greek Yogurt – a delicious recipe with Greek yogurt, olive oil, salt, lemon peel, baguette, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
1. Mix the yogurt, 1 tablespoon olive oil, one-fourth teaspoon sea salt and the lemon peel in a small bowl and set aside.
2
2. Brush the bread with 2 tablespoons olive oil and season with a little sea salt. Grill the bread over medium-high heat until golden. (You can use an indoor grill or toast the bread on the stove top in a cast iron pan or large skillet.)
3
3. Bring 4 quarts of water to a boil in a sauce pot, adding the kosher salt and sugar. Blanch the peas for about 3 minutes, until bright green and softened, and drain them.
4
4. While they're still warm, put the peas in a food processor with the garlic, one-fourth teaspoon sea salt and 2 tablespoons olive oil. Blend until smooth.
5
5. Spread about 1 tablespoon of the pea mixture over each slice of grilled bread, spoon 1 to 2 teaspoons of yogurt on top of that, and sprinkle a little mint on top. Serve.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup Greek yogurt, 5 tablespoons high-quality olive oil, divided, Sea salt, 1 tablespoon grated lemon peel (from about 1 1/2 large lemons), and more.
Yes, Crostini With English Pea Puree And Greek Yogurt falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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