Pea and Avocado Puree
On Crostini

plate April 29, 2013
Featured Ingredient:


Blue Duck Bakery

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
—more about—


Fresh, light, bright greenthis 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.

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