Pea and Goat Cheese Crostini
Peas aren’t just a side vegetable dish served with butter or in soups! They can be fun too sometimes and make a great tasting appetizer, especially when they are fresh peas that are in season!
Peas boosts our body’s antioxidants due to their Vitamin C content, and also contain heart-friendly minerals including magnesium, potassium and calcium, as well as phytonutrients including carotenoids and flavonols, which are heart protective and support cardiovascular function.
In addition to the heart-healthy peas in this dish, the added combination of garlic and onions also offer many heart-protective benefits. Garlic and onions are allium vegetables, meaning that they contain high levels of organosulfur compounds which have been shown to reduce cholesterol and blood pressure, as well as fight against certain cancers, while also boosting liver health.
Sourdough bread is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.
So although this is a great side dish or appetizer, all the ingredients combined make a healthier, tastier choice that even your pickiest eaters will enjoy!
Ingredients
2 tbsp extra-virgin olive oil
1/2 small yellow onion, diced
1 tsp sliced garlic
3 cups shelled peas, blanched
1 tsp fresh thyme leaves
1/4 tsp crushed red pepper flakes
1 large handful of fresh baby spinach leaves (about 2 1/2 oz.)
Pink Himmalyan salt and black pepper to taste
Optional: 1 1/2 cups Sauvignon Blanc
Fresh goat cheese for serving
Sourdough bread for serving
In a large sauté pan over medium heat, warm 1 tbsp of the olive oil.
Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes.
Add the garlic, peas, thyme and red pepper flakes and cook, stirring, until fragrant, 1 to 2 minutes.
Add the spinach and cook, stirring, until wilted, 1 to 2 minutes.
Optional: Increase the heat to high, add the wine and bring to a simmer, then simmer for 1 minute. Stir in the remaining 1 Tbs. olive oil and remove from the heat.
Carefully transfer the mixture to a blender and puree until desired texture.
Adjust the seasoning with salt.
Serve the pea puree at room temperature or slightly chilled.
To serve, spread goat cheese on sourdough bread and top with a dollop of pea puree.
