Smashed Peas Fennel and Mint Crostini

Smashed Peas Fennel and Mint Crostini

                          
3 tablespoons lemon olive oil, divided                                           
1 small onion, finely minced                                                
1 small fennel bulb, finely minced (reserve greens)                       
2 cloves garlic, finely minced                                                
1/3 cup vegetable stock        

1 pound fresh or frozen peas, thawed                                            
3 tablespoons finely minced fresh mint

Roasted garlic sea salt

Freshly ground black pepper

4 ounces crumbled goat cheese

10-12 lightly toasted French bread slices

 

Fresh Fennel and Mint

In a small saucepan heat 2 tablespoons olive oil and gently cook the onion and fennel until soft and barely golden. Add garlic and cook until golden. 

Add the vegetable stock and turn up the heat. When it comes to a boil, add in the peas and cook about 5 minutes. 

Remove from heat, add the mint and season with the salt and pepper. Use a stick blender or potato masher to make a chunky mash of the peas. When the slices of bread are toasted, add a heaping teaspoon of pea mixture. Top with crumbled cheese and fennel greens. Drizzle some oil on top and serve warm or at room temperature.

 

Sweet Peas

This recipe can be served as an appetizer or a side dish before smashing it.   However if you like to smash some of the peas, go right ahead.