Spring forward with this beautiful and refreshing appetizer! Peas are a great source of vitamins A, B1, C and very high in iron and chlorophyll. This recipe is egg and gluten free.
Ingredients:
- 1 baguette, sliced thin
- 1 medium onion, sliced
- 12 oz peas, room temperature
- 1 cup chicken stock
- 1 tablespoon fresh lemon thyme, minced
- 2 teaspoon Meyer lemon juice
- 4 oz crme fraiche
- salt and pepper to taste
Steps/Methods:
Heat oven to 400f. Put sliced bread on a sheet tray in a single layer. Brush liberally with olive oil and put into oven for 5-8 min or until bread is golden. Set aside.
Saut the onions in a 2 qt saucepot slowly until they are translucent, do not brown. Add half the thyme. Add stock and simmer until onions are soft. Let stock cool for about 15 min. Add stock and cold peas in a Cuisinart, pulsing until chunky (do not puree) because you want some texture. Take bruschetta and dollop a hearty tbsp of the pea mixture on then top with a tsp of crme fraiche, Meyer lemon zest, and lemon thyme sprig.
Additional Tips:
- 1 baguette, sliced thin
- 1 medium onion, sliced
- 12 oz peas, room temperature
- 1 cup chicken stock
- 1 tablespoon fresh lemon thyme, minced
- 2 teaspoon Meyer lemon juice
- 4 oz crme fraiche
- salt and pepper to taste
