Currently 61 degrees, sunny and WARM here in Boston.
Yup.
SPRING is here!
& the best part about spring is the shift in local and seasonal ingredients.
I love looking at a spring dish and seeing all the different shades of green in a dish. Personally, I think all spring dishes should include some type of pea or asparagus.
Those two ingredients just SCREAM spring to me.
J and I have been entertaining quite a bit over the last month or so and I wanted to do a fun and colorful horderve.
It’s super hard to get fresh, un-shelled peas by me, (if you are in Boson, specifically Somerville and you know where I can get them, let me know) so I settled for the un-shelled kind in a sealed bag and they worked fine.
I combined fresh peas with thinly sliced pieces of radish, a little lemon and chaat Masālā to make an easy peasy (pun intended) spring appetizer.
+ it’s V easy to make. The peas take like 5 seconds to blanch, then you mush them ever so slightly with a little lemon, salt and chaat Masālā.
The chaat Masālā gives it a tangy, salty zing & is one of my favorite seasonings.
Top off with a spicy radish and place on a crostini.
EASY.
What are some veggies you like to use in the spring?
EVERYTHING tastes better on toast, don’t you think?
Xx
K
| Servings |
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- 1 ½ cups shelled peas
- 2 tbsp. fresh mint
- 4 slices radishes into thin circles
- 1 lemon juiced
- 1 clove garlic
- ½ cup whipped ricotta
- 3 tsp. olive oil
- 2 tsp. Chaat masala
- sea salt to taste
- Parmesan shredded fine
- French baguette sliced
Ingredients
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- Put a small pot of water to boil and heavily salt the water. Add peas and blanch for 2 minutes.
- Drain peas and add to an ice water bath.
- Transfer peas, mint, lemon juice, garlic, 1 tsp olive oil and salt to taste into a bowl and lightly mash with the back of a forth.
- You want the peas to be mashed but not mushy, leaving some peas slightly whole.
- Slice the baguette and toast bread in a 400 degree oven with a olive oil brushed over the tops for about 3 minutes, or until golden brown.
- Spread a tablespoon of whipped ricotta on top of the crostini and add a tablespoon of the pea mixture on top of the cheese.
- Take the radish rounds and cut in half to make a half moon and top 2 pieces on the crostini.
- Sprinkle with shaved or shredded Parmesan, a sprinkle of chaat Masālā and a touch of lemon juice.
15 comments
I love chaat 😍 yet to try this chat masala crostini. Trying your recipe soon 😋😋
What a delicious plate! For spring I love spinach, rucolla salad, radish and of course my favorite, cucumber.
This sounds like a yummy snack or appetizer. I love any kid of salads in the Spring!
My kind of food. Gimme some please! I want it noooow haha!
What a great sounding recipe. I love the vibrancy of the pea paste you made. Sounds like the Chaat masala adds a great flavour.
I too love the green. Super easy dish or snack to make. Even for me who is not such a great cook.
SUPER easy for non cooks!!
The recipe sounds really great and truly it is worth a try. And I will give it a try.
It does look really delicious I will admit. I am not really a big fan of peas though. Wonder if there is another veggie I could use to make it work better for me.
Hmmmm. Do you like Fava beans?! That would work!
It is getting warm here too! I love the sound of this recipe. I will be trying it.
his sounds like the perfect appetiser. I love the addition of the chaat masala for extra flavour.
This sounds like the perfect appetiser. I love the addition of the chaat masala for extra flavour. Great forparties too.
REPLY
That dish looks very inviting and plated beautifully too. I would love to sit and eat with you. 🙂
Come to Boston!