Toast With Lemony Pea Mash
This vibrant pea toast recipe is a delightful mix of flavors and textures. The fresh and bright pea mash is balanced with zesty preserved lemon and a touch of heat from Aleppo pepper. Spread generously over crispy toasted bread, this dish is perfect for a light and flavorful snack or appetizer.
— Constant Cookbook
Ingredients
- 1 garlic clove, quartered
- 1/4 fresh flat-leaf parsley leaves
- 3 extra-virgin olive oil, divided, plus more for toast
- Kosher salt
- 2 shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
- 2 chopped fresh chives
- 1 finely chopped preserved lemon peel (from 1/2 preserved lemon), divided
- 1 (or more) fresh lemon juice
- 1/4 Aleppo pepper or crushed red pepper flakes plus more for serving
- Freshly ground black pepper
- 12 slices country-style bread or ciabatta, toasted
Instructions
- Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
- Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/4 tsp. Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
- Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more oil.
- DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.
Yield
6 servings
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