Saturday, October 13, 2012

Pea Crostini Dip

I really don't know how to name this post...

This pesto like dip/spread/appetizer literally came out of what I had in my freezer and pantry.  We were hosting an impromptu Wine Wednesday night and I didn't have time to go to the grocery store beforehand and it was just a small party so, I winged it.  This dip was nutty and sweet with a little bit of heat from the red pepper flakes and it had a lovely green color.  Perfect with Pita Chips, toasted bread, or crackers with some cheese.

Pea Dip/Spread

1/2 an onion, diced
3 garlic cloves, minced
1/4 - 1/2 cup breadcrumbs
1/2 bag of frozen peas
salt and pepper
red pepper flakes
1 tsp butter
1 tsp olive oil
1/4 cup toasted slivered almonds
few handfuls of mint
few sprigs of parsley
2-3 tbsp half and half
1/2 cup graded Parmesan cheese

In a sauce pan, melt the butter and olive oil on medium heat.  Add the onion and saute til translucent.  Then add the garlic and the breadcrumbs and saute for a minute or two, until the breadcrumbs start smelling nutty. Add the peas and cook for one more minute.  Season with salt, pepper and red pepper flakes.  Let cool for a few minutes.

While waiting for the peas to cool, in a food processor pulse the toasted almonds until a paste.  Season with bit of salt.  Add the cooled peas, onions, etc into the processor, add the mint and parsley and puree until smooth.  Taste for seasoning.

Transfer to a serving bowl and fold in the half and half along with the graded Parmesan cheese.  Let refrigerate (because let's face it, I didn't wait until the peas were completely cool) until ready to serve.

Yeah, go devour

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