Garden Pea Crostini with Mint

Spring Greens Crostini

A completely divine dinner at Corso 32 (worth the drive from Calgary – for real) including spring pea crostini with ricotta salata, roasted pine nuts & mint, reminded me of the time I made such a thing, and how easy it was. And it occurred to me that some of you might have access to garden peas, and so sharing this now would be timely. Add arugula, lemon and Parmesan and spoon it over garlicky toasts; if you like, spread them thinly with soft goat cheese first.


When I make crostini – I know there are hundreds of ways to make little toasts – I like them garlicky, but don’t like rubbing each slice with a cut clove. So instead, I peel and lightly crush a clove of garlic and drop it into a small ramekin of olive oil – the garlic infuses the oil, so that when you brush it on the crostini, it’s nice and garlicky. (You’ll then find yourself pouring the garlicky oil into pans to saute things in, and think of a ton of other uses for it.)

Garden Pea Crostini with Mint

Adapted from Gourmet, May 2009.

1 baguette
olive oil
1 garlic clove, peeled

1 cup shelled fresh garden peas, fava beans or edamame
2 cup baby arugula
1/2 cup freshly grated Parmesan (or to taste)
1/4 cup extra-virgin olive oil, plus extra as needed
zest and juice of half a lemon
1 garlic clove, peeled and crushed
salt and freshly ground black pepper
a small bunch of fresh mint leaves

Preheat oven to 400°F. Slice the baguette on a slight diagonal into 1/3-inch slices; place on a baking sheet. Pour the oil into a small ramekin and place the garlic clove in it. Use the oil to brush on both sides of the crostini, then bake for 10 minutes, or until pale golden.

Meanwhile, bring about an inch of water to a simmer in a medium saucepan and cook the fava beans or edamame for 3 to 4 minutes. Drain in a colander and run under water to stop them from cooking. If you’re using fava beans, peel off their tough outer skins.

In the bowl of a food processor, pulse the peas, arugula, Parmesan, olive oil, lemon zest and juice and garlic until well blended. If you’d like it smoother and looser, add more olive oil. Season with salt and pepper, if needed.

Spoon the arugula mixture onto the crostini and top with small leaves of (or finely chopped) fresh mint. Serve immediately. Serves 10 or more.

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August 25 2015 | appetizers | 4 Comments »

Garlicky Dill Pickles


I’ve been oddly addicted to dill pickles lately – as in, I’ve been eating my way through jars and jars of them, ice cold, straight from the fridge. Recycling last week was scary.

And so I did not procrastinate this time when I came across bags of knobbly thumb-sized pickling cukes at the market – I bought the biggest bag I could ($22 worth-I may have overdid it) and W and I turned them into pickles the other night, after coming home from his cousin’s birthday dinner, before going to bed. Even when you have that much to work with, making pickles isn’t an all-day endeavor – it really isn’t as big a deal as it sounds.

making pickles

Start with the snappiest cukes possible – a bendy cucumber means a bendy pickle. Tuck a couple peeled garlic cloves and a big sprig of fresh dill into each clean jar (I like to run them through the dishwasher first), then pack in as many cucumbers as you can wedge – considering that they will shrink as they pickle. Kids love this – it’s like a culinary version of Tetris. While you do this, heat some vinegar, water and coarse salt on the stove to dissolve the salt. Pour the hot brine over the pickles and pop on the lids. The processing part is what tends to freak people out – it only requires lowering the jars into a boiling water bath for 10 minutes, then taking them back out. (Don’t go over 10, or they’ll start to cook and won’t be as crunchy.) Many dill pickles skip this step, so if you want to just keep them in the fridge, they’ll be fine – especially if you start with warm jars and hot brine.

(Amy has more detailed instructions on her site.)

Garlicky Dill Pickles

Most recipes call for regular white vinegar, which is 5% acetic acid, but Amy uses pickling vinegar, which is available in grocery stores and produces a more sour, pickley pickle. Adapted from The Canning Kitchen, by Amy Bronee.

5 lb (or howevermany you come home with) small pickling cucumbers
peeled garlic cloves – enough for a couple per jar
1 bunch fresh dill
4 cups water
2 3/4 cups pickling vinegar (7% acetic acid) or white vinegar
1/3 cup coarse pickling salt

Rinse your cucumbers and wash about 8 jars. Drop a garlic clove or two into each jar, and a few large dill fronds. Pack the cucumbers snugly into the jars, starting with the bigger ones and filling any gaps with the smaller. (You could also do spears – cut them into quarters lengthwise, then put the cucumbers back together before packing into jars to keep them crisp.)

Meanwhile, bring the water, vinegar and salt in a saucepan to a boil over medium-high heat, stirring until the salt dissolves and the mixture turns clear.

Ladle the hot brine over the packed cucumbers, leaving a 1/2-inch headspace. Process in a boiling water bath canner for 10 minutes – I of course didn’t read this part fully, and put them in for 10 minutes and then took them out, but Amy says to start timing when the water in the canner returns to a full boil. When the processing time is up, turn off the heat and remove the lid. Leave the jars in the canner for 5 more minutes.

Let them cool – you’ll hear the satisfying pop of each lid as it gets suctioned down, showing that it has successfully sealed. (If it doesn’t, store it in the fridge.) If you can manage, wait 3-4 weeks before you crack one open.

Makes about 8 500 mL jars.

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August 18 2015 | preserves | 5 Comments »

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