Though I’m traveling at the moment and need to be brief, I’ve got a smashing recipe I’d like to share. And I do mean smashing. I don’t know why but people love food when it’s smashed. I’m sure you’ve seen kids with peas and a fork. Though I acknowledge with kids smashed peas can be weaponized as easily as they can be pulverized. So it’s easy to doubt their motivation. Still, I maintain my thesis. People love smashed peas. Adults too. Although we do it with a bit more sophistication and we rarely flick them across the room on the back of a spoon. Especially when they’re served with whipped goat cheese on toast.
Smashed Peas and Whipped Goat Cheese on Toast
Things on toast, especially for breakfast, are having something of a renaissance at the moment. It’s a culinary category that’s hard to beat for its versatility and its portability. But I prefer things on toast as more as a light bite. The kind of late lunch or afternoon snack you’d serve after a big holiday breakfast (say Easter for example). This blog has not been immune to the trend. Fava beans, mushrooms and of course avocado come to mind. Today I have come up with a fresh as spring smashed peas recipe using the same smashing concept that people seem to love. GREG
Ingredients
- 8 ounce fresh goat cheese (at room temperature)
- 2 tablespoon fresh lemon juice
- fine sea salt (to taste)
- ¼ cup very good extra-virgin olive oil (plus more for drizzling)
- ½ pound shelled English peas
- freshly cracked black pepper (to taste)
- ¼ cup loosely packed, chopped tarragon leaves
- 6 slice toasted baguettee (cut on the bias)
Directions
To make the goat cheese: In a mini food processor blend goat cheese and lemon juice. Cover and process until smooth. Season to taste with salt and process again to combine. Transfer cheese to a small bowl
To make the peas: Gently warm olive oil a heavy saucepan set over a medium heat. Add the peas, stirring often to cook them evenly. As they soften, smash the peas against the side of saucepan with the tines of a fork, pressing them into the oil. You may alternatively use a stick blender, just don’t let them get too smooth. When smashed to the desired level, season with salt and pepper; add chopped tarragon leaves and stir. Set aside to cool.
To assemble: Spread a generous amount of whipped goat cheese onto each toast. Top with mashed peas, drizzle with a little olive oil and serve immediately.
I <3 toast, Greg! I can’t wait to try this pea and goat cheese combo 🙂
I love anything on toast.
Oh, yes, this is simply smashing, Greg! This is one of those things that would be good at any time of day or night.
Excellent, the perfect appetizer for my Santa Cruz health conscious friends.
This is indeed a smashing recipe! Love the color. And the flavor. 🙂
The idea’s very nice. I love the way it’s light, perfect for breakfast. I hope it’s also good with a little bit tomato sauce?!
What a delightful combination of flavours, colours and textures. I’m tempted to put a poached egg on top and serve it for breakfast this weekend!
Gorgeous. Such a lovely combination with the goat cheese.
Totally smashing recipe! These would be a smashing success at our house!
What is it about peas and cheese that makes my tastebuds tingle?