Pea and Radish Crostini with Lapsang Souchong and Matcha Salt

 * this was from the April Newsletter

Katherine and I had some friends over the other night for dinner and we made this delicious spring appetizer.  

Pea and Radish Crostini with Lapsang Souchong and Matcha Salt

2 cups peas, thawed (we used frozen)

6-8 radishes, sliced wafer thin

3 garlic cloves, 2 minced and 1 cut in half

olive oil

1 baguette from Little T, sliced

lapsang souchong salt

matcha salt

pecorino romano or any other hard shaveable cheese

Directions

In a medium skillet, heat some olive oil and saute minced garlic for a few minutes.  Add peas and saute for a few more minutes.  Meanwhile, toast baguette slices until crunchy. Toss peas and garlic into a food processor with a touch more olive oil and whiz until desired smoothness.  Remove to bowl.  Cut extra garlic clove in half and rub twice over toasted baguette slices.  Scoop some pea puree onto bread, place a little cheese on top, put 2 radish slices on the cheese and sprinkle tea salt on that.  Eat and enjoy!

Tea Salts

add 4 tsp lapsang souchong black tea (slightly crushed in mortar and pestle) or 1 tsp ceremonial matcha or matcha for cooking to a 1/8c of finishing salt (we get ours at the Meadow) and toss until mixed well.

Variations

I haven't tried it, but adding some fava beans and mint would be nice or maybe a little lemon juice and lemon zest would brighten it up a bit.