• chefalisonbiebs

Summer Pea and Chorizo Toast

A perfect, simple and delicious snack on a hot summer day. Enjoy!


Preparation time: 15 minutes

Cook time: 25 minutes


Specialty equipment:

Food processor


4 tbsp olive oil

1 cup summer sweet peas

2 tbsp shallot, julienne

Salt to taste

2 slices sourdough loaf

3½ oz Chèvre cheese

3½ oz dry-cured chorizo sausage

  • Preheat oven on broil setting.

  • In a food processor add the peas and pulse two or three times, not to puree the peas but crush them leaving some large pieces.

  • In a large frying pan on medium-high heat add 2 tablespoons olive oil.

  • Add the julienne shallot to the pan and sauté for about 2 minutes, until the shallot starts to soften.

  • Add the crushed peas to the pan and sauté, continuously stirring until the peas have cooked, about 3 minutes, season with salt to taste. Turn off the heat and set it aside.

  • Cut the sourdough into half-inch-thick slices.

  • In a large frying pan on medium-high heat add the last two tablespoons of olive oil. Add the sourdough slices to the hot oil and toast each side until golden brown, 2 minutes per side.

  • Remove the toasted bread from the pan and place it onto a baking tray.

  • Spread fifty grams of chèvre cheese on each toast. Add the sauteed peas, splitting between the two slices.

  • Place the sliced chorizo sausage on top of the peas and put the toasts under the broiler, only to warm the sliced chorizo, no more than a minute and enjoy!

©ChefAlisonBiebs

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