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.
- 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)
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.