Radish, Egg and Split Pea Crostini
Total Time: 01h 00m
Hands-on Time: 00h 20m
Makes: 12 servings
Fresh, spring split pea crostini topped with hardboiled egg wedges and a fresh radish relish.
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Ingredients
- Split Pea Topping:
- 1 cup uncooked split green peas
- 2 cups water
- Juice from 1 lemon
- 1/4 cup olive oil, plus more for brushing
- 1/4 teaspoon Frontier Co-op® Garlic Powder
- 1/4 teaspoon Frontier Co-op® Sea Salt
- 1/2 teaspoon Frontier Co-op® Smoked Paprika
- Radish Relish:
- 1 bunch cherry radishes, tops removed and diced
- 1/4 cup scallions, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon Frontier Co-op® Black Pepper
- 1/4 teaspoon Frontier Co-op® Sea Salt
- 1 small baguette, cut into ½-inch slices
- To Finish:
- 3 hard-boiled eggs
- 3 tablespoons fresh parsley, minced, plus more for garnish
Directions
- In a medium pot, combine split green peas with 2 cups water. Bring to a boil, reduce to a simmer, cover and cook for 30 to 40 minutes, until peas begin to fall apart. Add more water as needed to finish cooking.
- In a food processor, combine cooked split peas with lemon juice, olive oil, garlic powder, salt and smoked paprika. Puree until mixture is smooth, adding a tablespoon or two of water as needed.
- While split peas are cooking, make the radish relish. In a small bowl, combine radishes and scallions.
- Add olive oil, lemon juice, 1/4 teaspoon salt and pepper. Toss to coat the radishes and scallions, and set aside.
- Turn oven on broil. Place baguette slices on a sheet tray and brush with olive oil. Place under broiler and cook for 60 to 90 seconds, until lightly brown, keeping a close eye on the baguette slices.
- To assemble, spread a tablespoon or two of pea mixture on each baguette slice. Top with a quarter of the hard-boiled egg, a spoonful of radish mixture and a sprinkle of parsley to finish.
