Bacon-Topped Pea & Mint Crostini
Prep Time
Serves
Cooking Mode
2 cups frozen petite peas
1 clove garlic, minced
1 tbsp chopped fresh mint
2 tbsp plain yogourt
½ tsp each salt and pepper
2 tbsp first cold pressed extra virgin 100% olive oil, divided
1 loaf multigrain ciabatta baguette, sliced into 24 pieces
4 strips fully cooked bacon, 50% less salt, thinly sliced
2 cups frozen petite peas
1 clove garlic, minced
1 tbsp chopped fresh mint
2 tbsp plain yogourt
½ tsp each salt and pepper
2 tbsp first cold pressed extra virgin 100% olive oil, divided
1 loaf multigrain ciabatta baguette, sliced into 24 pieces
4 strips fully cooked bacon, 50% less salt, thinly sliced
Directions
1Preheat oven to 400°F (200°C). Pour peas into a strainer and defrost with running warm water. Drain well and transfer peas to paper-towel-lined tray to dry. In a blender, purée peas, garlic, mint, yogourt, salt, pepper and 1 tbsp (15 mL) olive oil until just combined.
2Brush tops of bread with remaining oil and place them in a single layer onto a parchment- paper-lined baking sheet. Toast in oven for 5 min. or until golden brown. Remove from oven, spread about 2 tbsp (30 mL) pea mixture onto each toast and garnish with sliced bacon.
Disclaimer
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Personal Note
Personal Note
