Toast With Lemony Pea Mash Recipes

TOAST WITH LEMONY PEA MASH

Toast with Lemony Pea Mash image

Provided by Melissa Hamilton

Categories Easter Lemon Pea Spring Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 12

Ingredients

1 garlic clove, quartered
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil, divided, plus more for toast
Kosher salt
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
2 tablespoons chopped fresh chives
1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided
1 tablespoon (or more) fresh lemon juice
1/4 teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving
Freshly ground black pepper
12 slices country-style bread or ciabatta, toasted
Ingredient info: Preserved lemons are lemons that have been soaked in salt and lemon juice for several weeks. They are available at Middle Eastern markets and specialty foods stores.

Steps:

Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoons preserved lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoons preserved lemon peel and more Aleppo pepper, and drizzle with more oil.
DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.

LEMON-Y SMASHED PEA TOASTS

Lemon-y Smashed Pea Toasts image

Lemon-y smashed pea toasts with herb-y smashed peas on toasted bread paired with fresh garnishes. Perfect for a fun snack, appetizer, or light meal.

Provided by Flora & Vino

Categories Toast

Time 18m

Number Of Ingredients 12

Ingredients

2 cups frozen green peas
1 TBSP runny tahini
2 TBSP fresh squeezed lemon juice, or more to taste
1/4 tsp garlic powder
1/4 cup parsley or fresh herbs (optional)
1 tsp lemon zest
Himalayan sea salt
black pepper, to taste
toasted bread (gluten-free if desired)
1/4 cup Karen's Naturals Just Peas
green onion, sliced
white sesame seeds

Steps:

Steam the frozen green peas on the stovetop by adding them to boiling water in a covered pot for 2-3 minutes, until they're vibrant green and tender. Be careful not to overcook them!
Drain the peas and add them to a high-speed blender or food processor along with the tahini, lemon juice, garlic powder, lemon zest, Himalayan sea salt, and black pepper.
Taste the mixture and add more lemon for brightness, tahini for creaminess, and sea salt and black pepper to reach desired combo.
Pulse the mixture until it's combined but not puréed. Some pea chunks are welcome here!
Smash the pea spread onto the toasted bread and top them with green onion, white sesame seeds, and freeze-dried peas.
Store leftover pea smash in the fridge for up to one week and reassemble with fresh toasted bread before serving!

TOAST WITH LEMONY PEA MASH

Toast with Lemony Pea Mash image

Provided by Bon Appetit

Yield serves 6

Number Of Ingredients 9

Ingredients

1 clove garlic
1/4 cup parsley
3 tablespoons extra virgin olive oil
2 cups english peas
2 tablespoons chives
1 lemons
1/4 teaspoon crushed chili pepper
Freshly ground black peppercorns
12 slices white baguette

Steps:

1. Quarter the garlic clove. Shell the peas. Chop the chives. Peel the lemon, chop the peel and juice the lemon - you will need about 1 tbsp. each of peel and juice. 2. Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid. 3. Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon lemon peel, 1 tablespoon lemon juice, 1/4 tsp. crushed pepper flakes, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired. 4. Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon lemon peel and more crushed pepper flakes, and drizzle with more oil.

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Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/4 tsp. Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
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