I have to admit, I’m a little bit in love with these minted pea and cashew cheese crostini. Each one is just a tiny bite, but in that bite resides a tremendous amount of flavor and texture. I love the combination of bright spring herbs and hearty, crispy bread. In this case, it’s gluten free bread–the black rice bread from Food for Life, which is one of the few GF breads I love. It’s thick, it toasts really well, and it’s sturdy enough to be an ideal base for this sort of appetizer.
Oh, speaking of, my original thought was that this dish would be an hors d’oeuvre, perfect for spring or summer entertaining. I stand by that thought, but I’m also starting to think that the recipe would work as a vibrant, beautiful open tartine for either breakfast or lunch. And I think I’m going to be making it that way soon.
Whether you wish to follow the recipe precisely and make the dish as finger food, or to serve it as a seasonal tartine, I hope you’ll be pleased with how boldly flavored, yet delicate it is.
It occurs to me that garlic would be a nice addition to either the pea puree or the cashew cheese (I include it in cashew cheese sometimes, and sometimes not). Go ahead and add some, if you are so inclined. And you should also feel free to switch up the herbs you use. Regardless, check out the color in this recipe!
And, while we’re on the subject of peas:
That’s my latest recipe for Food52. It’s a creamy pasta with peas and shiitake mushrooms, and it is really good.
The source of creaminess in this recipe is silken tofu, rather than cashew cheese or cream. It was a nice change of pace, and the results were delicious. Also, what a great excuse to use orecchiette — such an adorable pasta, and I always forget about it! You can check it out in today’s New Veganism column.
All the peas, all the time. What a great way to celebrate the season. I’ll be back tomorrow, friends.