Peas & Beans on Toast

By: Carmen (Foodkarmablog)

This recipe makes the perfect party food, starter for any dish, or the meal itself! It’s quick to make and tastes delicious too. It’s a light and healthy option packed full of protein and nutrients, sure to fill any belly.

Ingredients

Pea Toast
  • 1 cup peas, shelled (Edgar’s Peas from Innisfail Growers)
  • 2 tbsp basil, chopped (Cherry Pit)
  • 2 tbsp olive oil (Soffritto’s)
  • 1 tbsp lemon juice (Cherry Pit)
  • 1 tsp lemon zest (Cherry Pit)
  • ½ cup Parmigiano Reggiano, plus more for garnish (Sylvan Star)
  • Salt and Pepper (Silk Road)
  • 1 clove garlic (Cherry Pit)
  • ½ baguette (Yum Bakery)
  • Olive oil for crostini and drizzling
White bean toast
  • 1 cup white beans, cooked (Cherry Pit)
  • 2 tsp Lemon juice (Cherry Pit)
  • 1 tbsp Olive Oil (Soffritto’s)
  • 1 tsp fresh thyme (Silk Road)
  • 1 garlic clove
  • Salt and Pepper (Silk Road)
  • ½ baguette (Yum Bakery)

METHOD / DIRECTIONS

Pea Toast
  1. Preheat oven to 350F
  2. Slice baguette, drizzle olive oil over bread. Bake for 5 minutes then turn the slices over and bake for another 5 minutes. Keep an eye on your crostini. If the bread is looking brown, take them out of the oven sooner. If they are still pale, keep them in the oven. The time will vary a bit depending upon your oven.
  3. Flash boil peas, cool in ice water bath
  4. To the peas add basil, 2 tbsp olive oil, lemon zest, lemon juice, parmigiano reggiano, salt and pepper. Gently mash. You want to mash this enough so the ingredients are incorporated together, but retain some of the pea texture.
  5. Halve the garlic clove. Rub garlic over crostini slices.
  6. Top with pea mixture. Garnish with more parmigiano, small basil leaves, and drizzle of olive oil.
White bean toast
  1. Preheat oven to 350F
  2. Slice baguette, drizzle olive oil over bread. Bake for 5 minutes then turn the slices over and bake for another 5 minutes. Keep an eye on your crostini. If the bread is looking brown, take them out of the oven sooner. If they are still pale, keep them in the oven. The time will vary a bit depending upon your oven.
  3. Mash together white beans, lemon juice, olive oil, thyme, salt and pepper.
  4. Halve garlic clove. Rub garlic onto crostini.
  5. Top with bean mixture. Garnish with small thyme leaves and drizzle of olive oil.

Tips

You can use an Instant Pot to cook dry beans (1lb beans, 6 cups water, cook at high pressure for 40 minutes, natural release for 20 minutes). You can portion out and freeze cooked beans for quick use!