This recipe looks SO dreamy. I love pea related anything... Check out more of Salt & Wind's amazing recipes
- 10 (1/2-inch) slices French (aka sweet) baguette or whole wheat ciabatta(about 8 ounces)
- 3 tablespoons extra-virgin olive oilplus more for the toasts
- kosher salt and Freshly ground black pepper
- 2 cups fresh or frozen shelled sweet peas
- 1 tablespoon unsalted butter
- 1 medium lemonzested and juiced
- 6 small radishes
- 2 tablespoons rice wine vinegaror white balsamic vinegar
- 2 teaspoons unrefined granulated sugar
- 2 tablespoons thinly sliced fresh mint leavesplus more for garnish
- 1 tablespoon finely chopped fresh Italian parsley leaves
- 1 jalapeño or fresno chilesmall dice (can use Sriracha or another chili-garlic paste to taste)
- 3 firm-ripe avocadopeeled, pitted, and halved
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Heat oven to 375°F and arrange a rack in the middle. Pour enough olive oil on a rimmed baking sheet to just coat it, add the baguette slices and toss to coat. Season with salt and freshly ground black pepper. Bake in a single layer until crostini are toasted and crisp, about 15 minutes, turning crostini halfway through.
The crostini can be made up to 4 days ahead; store in an airtight container at room temperature.
Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the peas and cook until just tender, about 3 minutes, then drain and rinse with cold water.
Meanwhile, using a mandoline thinly slice the radish about 1/80inch thick. In a bowl mix the vinegar, 2 teaspoons of sugar, and 1/2 teaspoon salt together until dissolved. Add the radishes and let sit for about 5 minutes. Drain off juice and set aside until ready to use.
Transfer cooled peas to a medium nonreactive bowl, lightly mash peas with a potato masher or the back of a fork. Add butter, olive oil, lemon juice, herbs, chili or chili-garlic pasted, and lemon zest. Season with salt and pepper and stir to combine then taste and adjust seasoning as desired.
To serve, slice each avocado half thinly crosswise then gently push on it so it fans like a deck of cards. Top each crostini with a big spoonful of the pea mixture then top with about 1/4 of an avocado worth of slices. Top each toast with a big pinch of the radishes, drizzle with a good quality extra virgin olive oil, garnish with any remaining mint leaves, and serve.