I recently whipped up the *perfect pea purée* and had an absolute field day playing with it in the kitchen. There are so many uses for a good old pea purée, ok guys!?! And this smashed pea toast is not only one of them, but it’s my favorite. Purées may seem like a lot of work, but as long as you have the right equipment, they are really easy to whip up. My favorite thing to do is make this pea purée in bulk, and then have it handy for quick healthy snacks (such as dipping carrots into, or spreading on toast with eggs.) It lasts for 3 days in the fridge.
https://diningwithskyler.com/perfect-pea-puree/
This toast has a slightly sweet pea taste with a silky spread texture, some lemony vibes, saltiness and creaminess from the feta, a strong kick from the shallot and nuttiness from the multigrain bread (the bread you use is up to you, I just prefer the nuttiness here!)
While I topped mine like this, you can jazz your toast up however you like. I love adding fresh mint, ricotta, or just a simple sprinkle of Parmesan. Or, just add nothing! Annnnd, now I’m hungry.
My final note here is that you can also make this a shareable appetizer, instead of just a personal snack. Spread this on a crostini or small fried tortillas and bam, you have an easy, elevated starter or snack platter. You can also make this gluten-free and vegan if you choose the right bread and toppings for you!
The first step to this is to make the perfect pea purée. Here’s the recipe. Then, there’s a separate recipe for the toast and the ingredients you need for that.
4piecestoasted multigrain breador bread of your choice
Perfect pea puréeRecipe above*
Crumbled feta cheeseto taste (would reserve around 1/4 cup)
Sliced shallotsto taste
Fresh parsleyto taste
Fresh cracked black pepper
Olive oil for topping with a drizzle
Directions
Spread the pea purée onto the toasted bread.
Top with feta, shallots, pepper, parsley and a drizzle of olive oil. That's it. That's the toast.
Dinner Party Menu
First on the menu is an outstanding pumpkin risotto with stracciatella, crispy sage, and shiitakes. Paired with it is a maple dijon pork tenderloin (or chicken thighs). For dessert, enjoy an apple cider bread pudding with creme anglaise and caramel.
While I topped mine like this, you can jazz your toast up however you like. I love adding fresh mint, ricotta, or just a simple sprinkle of Parmesan. Or, just add nothing! Annnnd, now I’m hungry.
My final note here is that you can also make this a shareable appetizer, instead of just a personal snack. Spread this on a crostini or small fried tortillas and bam, you have an easy, elevated starter or snack platter. You can also make this gluten-free and vegan if you choose the right bread and toppings for you!
The first step to this is to make the perfect pea purée. Here’s the recipe. Then, there’s a separate recipe for the toast and the ingredients you need for that.
While I topped mine like this, you can jazz your toast up however you like. I love adding fresh mint, ricotta, or just a simple sprinkle of Parmesan. Or, just add nothing! Annnnd, now I’m hungry.
My final note here is that you can also make this a shareable appetizer, instead of just a personal snack. Spread this on a crostini or small fried tortillas and bam, you have an easy, elevated starter or snack platter. You can also make this gluten-free and vegan if you choose the right bread and toppings for you!
The first step to this is to make the perfect pea purée. Here’s the recipe. Then, there’s a separate recipe for the toast and the ingredients you need for that.
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