This spring pea toast will be a hit in your home, office, brunch, midnight snack… you get it!
During a short visit last week to my parents home in Ohio, I wanted to take advantage of the natural light that pours into the house. I whipped up this simple spring pea toast simply because of the colors. Well, it ended up being a HUGE hit with my dad (who is a traditional meat and potato guy) as well as my mom and her crafting friends. This is a super simple, make ahead, substitutable, lovely toast!
Spring Pea Toast
Yield: 8-10 servings Ingredients: Cream Cheese 1# (2 packages) ROOM TEMP cream cheese 1t hot pepper flakes (optional) 1/4c fresh chopped dill 1/4c fresh chopped fresh fennel fronds* 1T fresh lime juice (use 1t if from a bottle) S&P to taste *fennel fronds are the soft “dill” like wisps on the top of fresh fennel. Cut those babies off for this… no worries, there are many ways to use the fresh fennel bulb, it will not go to waste! *chop the fennel fronds and fresh dill very small. If left long, the cream cheese mixture will be stringy. Smashed Peas 16oz frozen spring peas – defrosted (if you are lucky enough to have fresh peas… know that I am jealous!)* 2T extra virgin olive oil 1T fresh lime juice (1t if from a bottle) S&P to taste *Peas, love them or hate them… this dish can still work for you. Substitute peas for frozen, SHELLED, edamame. Toast: 1 fresh sourdough or really good loaf of fresh bread from a bakery… I know this is vague but my bakery has different bread everyday, I go with a crusty crust and a dense squeeze! 1/2 stick butter…REAL butter In a stand mixer (or hand mixer) add cream cheese and lime juice. Turn on Medium high and mix for 8-10 minutes until its light and fluffy. The mixer will incorporate air into the cream cheese making it fluffy! While the cream cheese is going, place a pan on the stove on medium high. Let heat up for a few minutes. Slice the bread into desired thickness. When the pan is properly heated, 1/2T butter (follow measurements on the butter wrapper) in pan. place one slice of bread directly on top of butter and with hand move bread in circles until the butter is melted and distributed on bread. Check the bread every few minutes. You should see it becoming GBD – Golden Brown & Delicious! Flip bread over and repeat the same butter distribution and GBD method. When toast is done, place on a cooling rack to let air properly circulate. If placed on a plate, moisture would accumulate creating soggy, sad toast. When the cream cheese is fluffy and bright white, remove with rubber spatula and place in a mixing bowl. Add pepper flakes, fennel fronds and fresh dill. It should be light enough to whisk, incorporating evenly. add salt and pepper to taste… this means little at a time, taste, adjust and taste again! Place the fresh defrosted peas into a mixing bowl. Smash with the back of a fork or my personal favorite, mash potato masher. Do not over smash into a paste, just enough to break them up and not roll around everywhere! Add EVOO and lime juice. Salt and pepper can be added to taste, adjust and taste again! THE BUILD!!! Smear cream cheese spread liberally onto toast. Sprinkle peas mix on top. Devour and enjoy!!
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