Directions

Crostini:

1. Slice baguette into ½-inch thick slices on a bias.
2. Brush each slice lightly with softened butter.
3. Store in an airtight container in the refrigerator until service.

Pea Puree:

1. In a saucepan over medium heat, melt butter. Add shallot and garlic and cook until translucent, approximately 5 minutes.
2. Add peas, spinach, and stock. Bring to a boil, then reduce heat and simmer for 12 minutes, until peas are tender.
3. Transfer mixture to a food processor and blend until smooth.
4. Add cream, mint, and lemon juice. Pulse until just combined.
5. Cover and refrigerate until service.

Toppings:

1. If using fresh sugar snap peas, remove peas from pods.
2. If using snow peas, remove membrane and julienne.
3. Store prepared peas in a clean insert under refrigeration until service.

Storage:

1. Store crostini, pea puree, and toppings separately in food-safe containers.

Service:

1. Lightly grill 3–5 crostini per portion or bake in oven at 350 °F for 7 minutes until warmed and lightly crisp.
2. Spread ¼ cup pea puree evenly over each crostini.
3. Top with peas, crumbled feta, a sprinkle of sumac, and a touch of lemon zest.