• chefalisonbiebs

Summer Pea and Chorizo Toast

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

Prep time: 15 minutes

Cook time: 25 minutes

4 Tbsp olive oil

150 grams summer sweet peas

2 tbsp shallot, julienne

Salt to taste

2 slices sourdough loaf

100 grams Chèvre cheese

100 grams 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 Tbsp of the olive oil. Add the julienne shallot to the pan and sauté for about two 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 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!