Description
This recipe is as versatile as they come. Trade out the peas for edamame (fresh green soybeans). Not a fan of goat cheese? How about some fresh grated Romano? Basil or tarragon can be substituted for the mint. Looking for a vegetarian option? Skip the pancetta and garnish them with some crispy shallots instead.
Ingredients
- ½ cups Finely Diced Pancetta
- 24 whole Baguette Slices, 3/8-inch Thick
- 2 Tablespoons Olive Oil, Plus More For Brushing The Bread Slices
- 2 cups Fresh Peas Or Frozen Ones, Thawed And Drained
- ½ whole Lemon, Juice Only
- 10 leaves Mint, Torn, Plus More For Finishing
- 1 clove Garlic
- 2 ounces, weight Chèvre (Feta Or Parmesan Are Nice Too.)
- ¾ teaspoons Sea Salt
Preparation
In a large skillet, cook the pancetta over moderate heat until crisp, about 6-8 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
For the crostini, heat a large skillet or griddle over medium-high heat. Lightly brush both sides of the baguette slices with olive oil and grill each side until golden brown, about 2 minutes.
For the sweet pea puree, combine remaining ingredients in the bowl of a food processor and puree.
Top each crostini with a generous dollop of pea puree. Garnish with crispy pancetta and additional pieces of chopped fresh mint.
