The new Crostini

Craving pizza the other night, I headed back to one of my favorite SF eateries, Beretta (while I rarely get anything there but the pizza, I highly recommend the funghi and truffled panna risotto…YUM). Always one to share as many dishes as possible, we opted for several appetizers, one of which was the bruschette of fava bean & pecorino. My first thought was, fava bean? On bruchette? But it turned out to be delicious.

Interested in finding a way to recreate the bean-like puree that was served that night, I came across another interesting take on “bruchette cuisine.”

Pea & Feta Crostini

1 1/2 cup peas (recommended fresh, cooked and drained)
2 T. lemon juice
1/2 t. kosher salt
1/4 cup olive oil
1 small multi-grain baguette (sliced 1/4″ thin and broiled until crispy)
1/2 cup feta
black pepper
1 bunch mint

Combine peas, lemon juice and salt in a food processor and pulse until coarsely chopped. With the processor running, slowly add olive oil and puree until almost smooth. Spread about 1 T. on each crostini and garnish with crumbled feta, a crack of pepper, a few torn leaves of mint and a nice drizzle of olive oil. Serve immediately or make a day ahead and refrigerate pea puree – bring to room temperature before serving.

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