Sweet Pea Toasts With Feta 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Apr 18, 2019

Here, a velvety spread of lemony sweet peas is slathered over toasted crusty bread, then sprinkled with sliced radishes, scallion, fresh dill and creamy crumbles of feta cheese. It’s a fabulous expression of spring both on the plate and palate.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; 4 main-course servings or 8 snack-size servings

Ingredients
  • 2 cups green peas, fresh or frozen
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice and 1/2 teaspoon finely grated lemon zest from 1/2 lemon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 slices crusty, textured whole grain bread, such as from a “health” loaf (½-inch thick slices, about 1¼ ounce each) or 4 pieces matzoh, halved
  • 1 medium radish, halved and thinly sliced
  • 1 scallion, green and white parts, thinly sliced
  • 1/2 cup crumbled feta cheese (2 ounces)
  • 1/4 cup fresh dill fronds

Directions

If using fresh peas, place them in a saucepan with ½ cup of water. Bring to a boil, then simmer, covered, stirring occasionally, 5 to 10 minutes, depending on the size and starchiness of the peas, until they are tender but still bright green. Drain the peas, then transfer them to an ice bath for a few minutes to stop the cooking and drain again. If using frozen peas, heat them in a pan over medium heat or in a bowl in the microwave until defrosted but still cool.

Transfer the peas to the small bowl of a food processor fitted with a blade. Add 2 tablespoons of the oil, the lemon juice, zest, salt and 1/8 teaspoon of the pepper. Pulse several times, until the mixture is spreadable, but retains some texture.

Toast the bread, then spread 2 heaping tablespoons of the pea mixture onto each piece of toast. Top each with a few radish slices, some scallion, feta cheese and dill. Drizzle each toast with ½ teaspoon of the remaining olive oil and sprinkle with the remaining black pepper.

Rate it

Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Jacob Brogan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.