Tom's Pea, Mint and Parmesan Crustini

Tom's Pea, Mint and Parmesan Crustini

Ingredients

• 12 slices of baguette bread
• 1/2 garlic clove
• 1 cup fresh or frozen peas, thawed
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• Shaved Parmesan
• Torn mint
• Celia's Traditional Dark OR White Balsamic Vinegar

Directions

1. Grill 12 slices bread and rub with garlic clove.
2. Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.
3. Drain peas; transfer to a bowl. Season with kosher salt and extra-virgin olive oil and mash with the back of a fork.
4. Spread about 1 tablespoon mixture over each toast.
5. Garnish with shaved Parmesan, torn mint, and a drizzle of balsamic vinegar. (I use both white and dark balsamic at the same time)