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Peachy the Magazine

Toast with Lemony Pea Mash

This recipe is featured in our April 2019 Food +Entertaining Article, Welcome A Vibrant Spring.

Toast with Lemony Pea Mash
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Toast with Lemony Pea Mash

Course: Appetizers
Servings

6

servings

Ingredients

  • 1 garlic clove, quartered

  • ¼ cup fresh flat-leaf parsley leaves

  • 3 tablespoons extra virgin olive oil, divided, plus more for toast

  • Kosher salt

  • 2 cups shelled fresh peas (from about

  • 2 pounds pods) or frozen peas, thawed

  • 2 tablespoons chopped fresh chives

  • 1 tablespoon finely chopped preserved lemon peel (from ½ preserved lemon), divided

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon Aleppo pepper or crushed red pepper flakes, plus more for serving

  • Freshly ground black pepper

  • 12 slices country-style bread or ciabatta, toasted

Directions

  • Combine garlic, parsley, 1 tablespoon oil, a pinch of salt and ½ 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, reserving cooking liquid.
  • Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, ½ tablespoon preserved lemon peel, 1 tablespoon lemon juice, ¼ teaspoon Aleppo pepper and 2 tablespoons 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, if desired.
  • Drizzle toast with oil, top with pea mash, sprinkle with remaining ½ tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more oil.

Notes

  • Recipe from bon appétit
  • Make Ahead: Pea mash can be made 1 day ahead. Cover and chill.

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