You'll be glad you did! Number one it's delicious, and number two, it's authentic Italian. Susan Gravely, who wrote the new cookbook Italy on Plate, stopped by Tonia's Kitchen to talk about a wonderful recipe for Pea and Shallot Crostini that came to her book by way of Frances Mays, who's the author of under the Tuscan Sun. Susan loved it so much, she worked together with Frances on this latest writing project, with Frances even providing the book's forward. As to the Crostini, Susan says she sautés the peas and shallots together to keep the peas crunchy. If you're entertainment, your guests are sure to say more, peas!
Pea and Shallot Crostini
4 shallots, minced
2 cups peas, shelled
2 tb extra virgin olive oil
3 tb chopped mint
2 tb mascarpone cheese
salt and pepper to taste
French baguette, sliced about 1/2 inch thick, and toasted.
In a medium saucepan, blanche the peas for two minutes. In medium pan over medium heat, mix shallots, blanched peas and saute in the olive oil until peas are barely done and shallots are wilted, about four minutes. Stir in the mind, mascarpone, salt and pepper.
Chop coarsely in food processor and spread onto the bread slices.
