Pea and Arugula Crostini

Looking at this crostini reminds me spring is here, summer is coming and PICNICS! Fresh herbaceous arugula mixed with sweet peas, lemon and nutty cheese turn this spread into a vibrant pesto and the perfect topping to a crunchy crostini (small toast). I used peas, but you can substitute for fava beans or edamame.

Serves 6-10

Ingredients

1 good sour dough baguette
2 cups frozen green peas, thawed
2 cups baby arugula
1/3 cup plus 1 tbsp extra virgin olive oil
1/4 cup grated Parmigiano Reggiano or Pecorino Romano cheese
1 teaspoon grated lemon zest
1 tbsp fresh lemon juice
Salt and pepper to taste
4 red radishes sliced thin

Preheat oven to 400.

For the toast..

Slice the baguette at a bias (diagonal slices) about 1/3 inch thick, place them on a sheet pan and drizzle with olive oil and sprinkle with salt and pepper. Bake for about 6-8 minutes or until a light golden color then remove from oven and set aside.

For the spread...

In a food processor or blender, coarsely pulse the peas. Transfer half of the pulsed peas to a bowl and set aside. Add 1/3 cup olive oil, arugula, cheese, lemon zest and juice, salt and pepper to taste and blend until smooth. Add to the bowl with the rest of the pulsed peas, fold together and taste for salt. Drizzle the remaining olive oil over it an serve along with crostini

Spoon the mixture onto the crostini and garnish with 2 thin slices of radish.