Vancouver-based interior designer and food writer Rosie Daykin created this fun toast for her vegetable-forward cookbook, The Side Gardener. This recipe starts with a toasted baguette, which then gets topped by a minty peas and finished with shaved pecorino and chili flakes. She writes, “This makes a fantastic appetizer for a group or a delicious lunch for you —just use a bigger slice of bread!”
Looking for more dish inspiration from Daykin? Check out her recipes for Radish Butter With Nutty Fruit Crackers, Rhubarb Panna Cotta and Garden Panzanella Salad.
Minty Peas on Toast with Pecorino and Chili Flakes
This makes a fantastic appetizer for a group or a delicious lunch for you —just use a bigger slice of bread!
Ingredients
Toasts
- 1 baguette nice and chewy
- 2 tbsp olive oil
- 1 tsp salt
Minty Peas
- 1 tbsp olive oil
- 1 shallot finely diced
- 2 cups shelled fresh peas frozen works too
- 2 tbsp fresh parsley finely chopped
- 2 tbsp fresh mint finely chopped
- 1 tbsp lemon juice
- Zest of 1 lemon
- 1/3 cup pecorino cheese finely grated
- 1/2 tsp chili oil
- 1 tsp salt
Final Touches
- Shaving of pecorino
- Sprinkle of lemon zest
- Sprinkle of fresh mint finely chopped
- Sprinkle of chili flakes
- Drizzle of olive oil
Instructions
- Move the oven rack to the top third of the oven. Preheat the broiler to high.
- Line a baking sheet with parchment paper.
To make the toasts:
- Use a bread knife to slice twelve pieces of the baguette, each about 1⁄2 inch/ 1.25 cm thick.
- Use a pastry brush to lightly coat both sides of each piece with olive oil and then lay them face up on the baking sheet.
- Sprinkle with the salt and then place them under the broiler to broil for a minute or so, just until lightly toasted and starting to brown.
- Turn the bread over and repeat on the other side (no need to add more salt).
- Once done, remove the bread slices from the oven and set aside to cool.
To make the minty peas:
- In a large frying pan over medium heat, warm the olive oil and sauté the diced shallot until soft and translucent, 3 to 4 minutes.
- Add the peas and continue to cook until they’ve just softened, another 3 to 4 minutes.
- Transfer the peas and shallot to the bowl of a food processor. Add the parsley, mint, lemon juice, lemon zest, cheese, chili oil, and salt and blend until just combined but not smooth.
To serve:
- Spread each piece of toast with the pea mixture and top with a shaving of pecorino, a sprinkle of lemon zest, chopped mint, some chili flakes, and a drizzle of olive oil.
