Crostini with Peas, Mint and Nduja
Servings: 6 people
A crostini recipe that combines the sweetness of spring peas with the zippy freshness of lemon and mint, Nduja adds smokiness and a little spice to create the perfect bite. Or, make it a tartine for a quick and easy light spring lunch.
- 2 1/2 cups fresh or frozen peas
- 2 cloves garlic 1 chopped, 1 whole
- 3 tbsp fresh lemon juice
- zest of three lemons divided
- 8 mint leaves torn
- 1/4 cup olive oil plus more for drizzling bread
- 3 oz 'nduja
- kosher salt and cracked black pepper
- 1 baguette or sliced sourdough boule or other crusty white bread
Turn on the broiler.
Slice bread – for crostinis, about 1/2 inch thick, for tartines, about 1 inch thick, and lay them out on a sheet pan. Drizzle bread slices with olive oil on both sides.
Place the bread under the broiler until golden brown. This happens very quickly! Don’t walk away. It’s best to leave the oven door cracked open, and monitor closely. When bread has browned on one side, flip it over, and repeat on the other side.
When bread is golden brown, remove from oven and rub slices on one side with the whole clove of garlic. Season with some kosher salt and set aside.
If using fresh peas, blanch them quickly until bright green, then transfer to an ice bath to cool. If using frozen peas, allow them to thaw to room temperature.
In a food processor, add peas, chopped garlic, lemon juice, lemon zest – reserving about 1/2 tsp for garnish, mint leaves, and olive oil. Season with a pinch of salt and cracked black pepper.Pulse until the mixture is coarse. You don’t want pea pureé.
Spread pea mixture onto toasted bread slices. Break ‘nduja into small pieces, placing 2 – 3 chunks on each slice of bread.
Season with salt and pepper, and top with remaining lemon zest.Pour yourself some wine and enjoy!
Calories: 245kcal | Carbohydrates: 31g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 259mg | Potassium: 209mg | Fiber: 4g | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 27.8mg | Calcium: 53mg | Iron: 2.2mg