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Crushed Peas and Mozzarella on Toast with Romano
When shopping for peas to make this tasty appetizer, choose pea pods that are smooth, glossy and bright green - the stem end should not be brown or wilted. If possible, sample the peas to see if they're sweet and tender before buying.
You'll need approximately 2 lbs (1 kg) peas in the pod to give this shelled weight
Loading ...May 18th, 2010
Servings
6-8Prep Time
Prep Time: 20 minutes On the table time: 25 minutesIngredients
Directions
1 Cook peas in boiling salted water for 3 to 5 minutes until they are really tender, then drain and tip into a food processor. Add the mascarpone, olive oil and seasoning and whiz to a rough paste. Transfer to a bowl and set aside.
2 Preheat a griddle or broiler until hot. Toast the ciabatta slices for about 2 minutes on each side, then drizzle with a little olive oil.
3 Spread the crushed peas on the toasted ciabatta slices. Roughly tear the mozzarella balls in half and place on top. Sprinkle with the romano and drizzle with a little more olive oil. Grind over a little more seasoning and serve immediately.
Nutrients Per Serving
Nutrients per serving (â…›th recipe): 344 calories, 19 g fat, 100 mg calcium, 432 mg sodium, 32 g carbohydrates, 4 g fibre, 13 g protein. Good source of vitamin C, folate and iron.
Copyright © 2012 St. Joseph Media. All Rights Reserved.