Roasted Garlic Pea Purée On Sourdough Croutes Recipes

PEA PUREE

Steps:

• Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the creme fraiche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to. Tip the pureed peas into a bowl (or back in the pan is probably a better idea) and cover to keep them warm.

ROASTED GARLIC PUREE

Steps:

• preheat oven to 375*F.
• wrap garlic cloves in aluminum foil package and cook for 1 hour in oven.
• remove cloves from foil and peel.
• puree garlic in food processor, add olive oil and blend until incorporated.
• store garlic puree in glass jar with tight-fitting lid.
• refrigerate.
• use in preparation of sauces or with meats.

CROSTINI WITH ROASTED GARLIC PEA PURéE AND ROASTED ASPARAGUS ANDERSEN

Steps:

• Preheat oven to 400°F.
• Cut 1/2-inch off top of garlic head and put head on sheet of foil. Drizzle 1 tablespoon oil over garlic and wrap tightly in foil. Roast garlic in middle of oven until very soft, 40 to 50 minutes, and cool.
• While garlic is cooling, arrange baguette slices in one layer on a large baking sheet and brush lightly on each side with additional oil. Bake slices in middle of oven until crisp and pale golden, 5 to 10 minutes, and transfer to rack.
• Squeeze roasted garlic from head into a food processor and add peas and salt and pepper to taste. Blend pea mixture until coarsely puréed. On baking sheet toss asparagus pieces with remaining tablespoon oil and sesame seeds and arrange in one layer. Roast asparagus in middle of oven, stirring occasionally, until tender and golden, about 10 minutes.
• Spread toasts with pea purée and divide asparagus among them.

ROASTED GARLIC-PEA PURéE ON SOURDOUGH CROUTES

Steps:

• Preheat oven to 400°F.
• Diagonally cut twenty-four 1/4-inch-thick slices from baguette with a serrated knife and arrange in one layer on a large baking sheet. Lightly brush tops of slices with about 1 tablespoon oil total and season with salt and pepper. Bake slices in middle of oven 5 minutes, or until golden, and transfer to a rack to cool.
• Separate garlic heads into cloves, discarding loose papery outer skin but keeping skin on cloves intact, and wrap together in foil, crimping seams to seal tightly. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skin from each clove. Finely grate enough Parmigiano-Reggiano to measure 1/4 cup and chill remainder, wrapped in plastic wrap.
• In a saucepan cook peas in water, stirring, until just tender and heated through. In a food processor puree warm peas, garlic, grated cheese, lemon juice, 1 tablespoon oil, and salt and pepper to taste until smooth. Transfer puree to a bowl and cool completely. Puree may be made 1 day ahead and chilled, covered. Bring puree to room temperature before using and season with salt and pepper.
• With a vegetable peeler shave 24 thin slices from chilled Parmigiano-Reggiano. Spread about 1 heaping tablespoon puree on each toast and top with an arugula leaf and a Parmigiano-Reggiano shaving.
• Serve toasts drizzled with remaining oil.