Steps to Prepare Delicious Lemon pea spread on toasted baguette

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Lemon pea spread on toasted baguette. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Lemon pea spread on toasted baguette Recipe. This spread is great to keep in the fridge and add a little something to toast after your workout 🙂. Transfer pea mixture to a food processor; pulse until a coarse paste forms.

You can cook Lemon pea spread on toasted baguette using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Lemon pea spread on toasted baguette

1. You need 2 cup of peas (fresh if possible).
2. Make ready 1/3 cup of italian parsley (rough chop).
3. Prepare 1 tbsp of minced garlic.
4. It’s 1 tbsp of green onion (fine dice).
5. Make ready 1/3 cup of water.
6. Take 1/2 tsp of red pepper flake.
7. You need 1 tbsp of fresh lemon juice.
8. It’s 1 tbsp of lemon zest.
9. Make ready 2 tbsp of olive oil, extra virgin.

Cut the filled baguette into slices and serve on a platter for people to help themselves.Creamy Pea Spread is a quick and easy recipe that makes for a delicious, healthy appetizer that's delicious served with baguette slices and radishes!I love using this pea spread to top toasted baguette slices and then add some thinly sliced radishes for a festive little bite.Combined these yummy ingredients for a fresh, springy appetizer.

Lemon pea spread on toasted baguette step by step

1. Put your peas, parsley, garlic and half of the lemon zest in a pan with the 1/2 cup water..
2. Cook on a medium low heat for about 3 to 4 minutes..
3. Strain the pea mixture and save the cooking liquid..
4. Place the pea mixture into a food processor and pulse mix for about 30 seconds or until you get a rough paste..
5. Place the mix into a bowl.
6. And the rest of your zest, along with the lemon juice, extra virgin olive oil, chili flake, and green onion..
7. Mix together with a rubber spatula or spoon. Still making sure it's chunky.
8. Add your cooking liquid slowly and little at a time till you get a result you can apply to bread…(you don't have to add all of the liquid, just enough to get the consistency you like).
9. Add salt and black pepper to taste.
10. Apply to toasted baguette slices or bread of choice. Can be made up to 24 hours in advance but better fresh..
11. Garnish with lemon and some extra chili flakes.
12. Bon Appetit!!.

To serve, butter the baguette halves, then spread them with the mushy peas.Fill the baguette with the pieces of pollock, then drizzle over the lemon mayonnaise.Sprinkle over the scraps of batter.

Drizzle with olive oil and toast lightly in the oven.Add lemon juice to the peas; salt and pepper to taste.In another small bowl add the ricotta, grated lemon zest Divide the ricotta mixture among the toasts, spreading evenly.Spoon the peas over the toasts; top.Before garden peas are fully formed, these wonderful leaves or shoots can be plucked from the plant in early spring.