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Author Notes: Spoon this crowd-pleasing spread onto toasted baguette rounds to get the party started. This is a great spring appetizer but the pea puree isn't just for crostini. It's an equally good accompaniment to a rich bisque or thinned with olive oil and used as a warm pesto-style topping for pasta.
I use frozen peas for the convenience but if you want to get busy shelling fresh peas, go for it! —Stephanie
Makes enough for a party!
Pinot Pea Puree
- 2 pounds bag frozen peas
- 1 shallot, diced
- 2 teaspoons dried tarragon
- 1/4 cup Pinot Gris
- 2 tablespoons butter
- 2 tablespoons grated Parmesan
- 1/4 teaspoon salt
- 1 tablespoon goat cheese
- 1 bunch basil or mint
- freshly cracked black pepper (optional)
Optional serving suggestion: Crostini
- 30-40 pieces crostini
- Ricotta cheese
- grated Parmesan
- flake salt (Maldon or similar)
- In unsalted boiling water, cook shallot and peas for 9 minutes (until peas are tender but not mushy). Drain.
- Place peas, tarragon, wine, and butter in food processor. Pulse until peas become broken down but not completely smooth, about 5-10 pulses.
- Add Parmesan, salt, and goat cheese. Blend until puree is the desired texture.
- Chiffonade basil or mint and sprinkle over the top of the finished puree with cracked pepper, or reserve for garnishing before serving.
- Optional serving suggestion: Top crostini with a spoon of pea puree. Add a dollop of ricotta if desired. Sprinkle Parmesan, flake salt, pepper and basil over top before serving.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends
- This recipe was entered in the contest for Your Best Recipe with Green Stuff