Mushy Pea Toasts with Mint
The best accompaniment to a fish and chips recipe is a bowl of mushy peas. I've taken to eating this Irish English staple on toast with fresh mint. It's a great Easter recipe or spring appetizer for any occasion.
Prep Time 5 minutes
Total Time 15 minutes
- 1 tablespoon olive oil
- 1 small sweet onion diced
- 1 large garlic clove minced
- ½ teaspoon sea salt
- ¼ teaspoon red chili flakes
- ¼ cup white wine
- 16 ounces peas fresh or frozen
- ¼ cup tightly packed mint leaves plus more for garnish, thinly sliced
- 8 slices white bread or 1 baguette, thinly sliced (I used gluten-free Udi's)
Preheat the broiler.
In a medium lidded pot or saucepan heat the oil oil. Saute the onion over medium heat until soft, about 7 minutes. Add the garlic, salt, and chili flakes. Cook one more minute, until fragrant. Add the wine and cook until reduced by half, 1 to 2 minutes. Stir in the peas and mint; cover, and cook until vibrant green and tender, about 5 minutes for frozen, 2 minutes for fresh. Remove from the heat and puree with an immersion or stand blender until coarse (you don't want it completely smooth). Taste for seasoning and add more salt as necessary. Pea mixture can be made up to 3 days in advance.
When ready to eat, arrange the bread on a baking sheet and toast under the broiler until golden brown on both sides. Slather each piece with the pea mixture. Garish with additional mint, a drizzle of olive oil, and some freshly grated pecorino (optional).
I used Udi's Gluten-Free bread.