I make quite a few variations of this recipes, and serve them in different ways, such as starters, canapes or light lunch. The make perfect little crostini washed down with a chilled glass of bubbly or rose on a warm summers evening.
I add watercress or pea shoots, sometimes roasted radish, or pink pickled onions. The basic recipe is simple and I don’t always add the almond cream cheese.
I mostly make this in the summer months when peas are in season, however frozen peas are just as good as they are picked at the best and frozen almost immediately. This means I can enjoy this recipe all year round if I wished.
2 cups frozen peas
750ml vegetable stock
Small bunch mint leaves
4 heaped tbsp. vegan cream cheese I like Nush foods
Small handful radishes thinly sliced
4 slices sourdough
2 tbsp. extra virgin olive oil
Salt and pepper
Bring the vegetable stock to the boil and add the peas, cook for about 2-3 minutes, until defrosted and just cooked. They should be bright green.
Drain most of the liquid away, reserving about 3-4 tbs in the pan.
Remove about a 1/3 of the peas, place in a small bowl and set aside.
Take about 5-6 mint leaves and roughly chop, add them to the peas in the pan. Also add the cream cheese. Blitz with a stick blender until you have a very rough lumpy puree. You don’t want a fine liquid. You could also use the back of a folk for this.
Add the reserved peas some salt and pepper and stir to combine. Taste for seasoning.
Toast the sourdough and Spread the mixture between the toasts. Grate some zest over each slice, sprinkle with the remaining mint leaves and sliced radishes.
Finally drizzle with a little extra virgin olive oil.