Pea and Avocado Puree On Crostini
serves: 4-6 people
prep: 5 minutes
cook: 5 minutes
- 1 ripe avacado
- 1 cup fresh shelled peas
- 2 tablespoons chopped fresh cilantro
- 1 shallot thinly sliced
- juice of one lime
- salt and pepper to taste
- 1 baguette
- 1/2 cup butter
Fresh, light, bright green…this pea and avocado puree makes a delicious spring appetizer. I’m all about crostini, so much so that I keep a freezer full of them. It was after a party when we had a surplus, that I thought of freezing them. I wasn’t sure how they would do, but turns out, they tasted great – for months!
To make the crostini, slice the baguette very thin. Arrange slices on a baking sheet and drizzle with melted butter. Season with salt and pepper and bake at 350 degrees until golden brown and crispy.
I’m all about crostini, so much so that I keep a freezer full of them.
Steam the peas for a minute or 2 and then cool them in ice water. Sweat the shallot in butter over medium-low heat and then allow it to cool. Combine the peas, shallots, jalapeno and lime juice in a food processor and pulse until everything is incorporated but still somewhat chunky. Add avocado and cilantro and pulse another 5 seconds or so. Season with salt and pepper.