Best 3 Toast With Lemony Pea Mash Recipes

LEMON-Y SMASHED PEA TOASTS

Steps:

• Steam the frozen green peas on the stovetop by adding them to boiling water in a covered pot for 2-3 minutes, until they're vibrant green and tender. Be careful not to overcook them!
• Drain the peas and add them to a high-speed blender or food processor along with the tahini, lemon juice, garlic powder, lemon zest, Himalayan sea salt, and black pepper.
• Taste the mixture and add more lemon for brightness, tahini for creaminess, and sea salt and black pepper to reach desired combo.
• Pulse the mixture until it's combined but not puréed. Some pea chunks are welcome here!
• Smash the pea spread onto the toasted bread and top them with green onion, white sesame seeds, and freeze-dried peas.
• Store leftover pea smash in the fridge for up to one week and reassemble with fresh toasted bread before serving!

TOAST WITH LEMONY PEA MASH

Steps:

• 1. Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain; *RESERVE* the cooking liquid.
• 2. Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, preserved lemon peel, lemon juice, Aleppo pepper, and 2 tablespoons olive oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, to taste if desired.
• 3. Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more olive oil.

MASHED PEA AND RICOTTA TOAST

Steps:

• Preheat a grill to medium-high heat. Bring a medium pot of water to a boil.
• Blanch the peas in briskly boiling salted water until a little soft, 1 to 2 minutes, then retire to ice water and remove. Blanch the snow peas for about 30 seconds, then place in the ice water. Drain and set aside in a small bowl.
• Place the peas in a food processor, then break up or pulse until coarsely crushed. Incorporate about 2 tablespoons extra-virgin olive oil, salt, pepper and the juice of 1/2 lemon. It should be bright but not overly acidic. Season with salt and pepper and add 2 tablespoons julienned mint.
• Mix together the julienne of snow peas and red onion in a small bowl and dress with about 2 tablespoons olive oil, the remaining lemon juice and salt and pepper to taste.
• Brush the bread slices with about 2 tablespoons olive oil and grill on both sides until nicely charred, 2 to 3 minutes.
• Place the ricotta in a bowl, then add the remaining 2 tablespoons extra-virgin olive oil, zest of 1/2 lemon, salt and pepper and mix well.
• Spread each piece of bread with the ricotta and top with the crushed peas. Place on top of the snow pea mixture, then garnish with the mint leaves and Parmesan.