Summer Pea and Chorizo Toast
The sweetness from the smashed summer peas, creamy rich chèvre, and spicy chorizo make this recipe a wonderful, simple snack.
Preparation time: 15 minutes
Cook time: 25 minutes
4 tbsp olive oil
1 cup of summer sweet peas
2 tbsp shallot, julienne
Salt to taste
2 slices sourdough bread
3½ oz Chèvre cheese
3½ oz dry-cured chorizo sausage
Preheat oven to 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 the chèvre cheese on each toast and the sauteed peas, splitting between the two slices.
Place the sliced chorizo sausage on top of the peas and put them under the broiler, only to warm the sliced chorizo, for no more than a minute then enjoy!