Sweet Pea Crostini + The Slim Down South Cookbook

January 14, 2014

This vegetarian recipe for Sweet Pea Crostini can be served as an afternoon snack for the kids or turned into an elegant appetizer for a dinner party.

Sometimes it’s nice to take a break from all of my “meal makeover” action by cooking a recipe created by someone else! That’s exactly what I did the minute The Slim Down South Cookbook arrived in the mail last week. Written by Atlanta-based registered dietitian and food writer, Carolyn O’Neil, MS, RD and the editors of Southern Living, the subtitle says it all: Eating Well and Living Healthy in the Land of Biscuits and Bacon.

There are dozens of recipes in this book that I am dying to make: Country Chicken and Buttermilk Soup, Shrimp Risotto, BBQ in a Jar, Mini Berry Cobblers. I could go on and on! I decided to make these Sweet Pea Crostini first because they looked so darn good and because I knew my kids would be more than willing to try them as an after-school snack.

Skillet Fried Chicken anyone? The photo on the cover of the book proves that you can definitely enjoy your favorite Southern-style foods without the guilt.

The recipe starts with two, 9-ounce bags of frozen peas. (I used one, 16-ounce bag.) Pop ’em into a food processor …

… and then puree the peas with garlic, extra virgin olive oil, lemon juice, and salt. It’s that simple. (For an even bigger flavor boost, I plan to add lemon zest and fresh tarragon the next time I make it.)

Sweet Pea Crostini

Author: Slim Down South Cookbook

Nutrition Information

Serves: 20

Serving size: 2 crostini
Calories: 107

Fat: 2.9g
Saturated fat: 0.8g
Carbohydrates: 16.6g
Sodium: 214mg
Fiber: 1.6g
Protein: 3.7g

Recipe type: Dinner

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This recipe is straight from the pages of The Slim Down South Cookbook. It's gorgeous to look at, and even if your kids shy away from green foods, with a name like "sweet pea" crostini, who could say no?

Ingredients

Two, 9-ounce packages frozen sweet peas, thawed (I used one, 16-ounce package)
3 garlic cloves, chopped (I used 3 small ones)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
⅙ teaspoon table salt
40 French bread baguette slices (15 ounces), toasted
½ cup (2 ounces) crumbled blue cheese or goat cheese (I used goat cheese)

Instructions

Place peas and garlic in a food processor; with processor running, pour oil through food chute in a slow, steady stream, processing until smooth. Stir in lemon juice and salt; season with freshly ground black pepper to taste. Cover and chill 2 hours.
Spoon pea mixture onto toasted baguette slices; sprinkle with cheese.