I have been in the midst of the craziest week ever. I have pretty much had an event for the book every single night here in the Seattle area, and let me tell you, I have never experienced anything like this in my life. It is so wonderful. It is warm and fuzzy. Meeting you guys is the ultimate.
I really can’t wait to get out and travel and continue this once in a lifetime adventure.
I am sharing a crostini recipe today that was inspired by the Pea Pesto from a couple weeks ago, and it is for another party that I am going to tomorrow night. I just wanted something bright and springy and totally beautiful. Oh yeah- not to mention DELICIOUS!
Plus, I love recipes like this- the kind where I kind of mooch from other recipes, (like the Pea Pesto, and my favorite Goat Cheese Butter). And then I couldn’t resist this buttery smoked salmon and the little edible jonny-jump-up petals. A bright bit of lemon zest completed the perfect little appetizer!
I have a re-dunk-u-lus (Pia wanted me to write that) recipe for you on Monday. It is so good, I might throw it up there on Sunday. Stay tuned.
To make this Smoked Salmon, Pea and Goat Cheese Crostini, this is what you do:
Preheat the oven to 400. Place the 12 slices baguette on a sheet pan and drizzle them with the 3 tablespoons olive oil. Toast for 7 minutes until golden.
In a food processor, combine the peas, garlic, lemon juice, mint and kosher salt to taste. Pulse until smooth.
Spread each crostini with 1 tablespoon of goat cheese butter.
Then top with a heaping tablespoon of minty pea spread.
Top with ½ ounce smoked salmon and garnish with mint and lemon zest.
Recipe: Smoked Salmon, Pea and Goat Cheese Crostini
- -12 slices baguette
- -3 Tbs olive oil
- -12 Tbs Goat Cheese Butter
- -1 cup minty pea spread
- -6 ounces Smoked Salmon
- Minty Pea Spread
- -2 ½ cups hulled fresh peas
- -1 garlic clove
- -1 Tablespoon lemon juice
- -¼ cup fresh mint
- -Kosher salt
- -Garnish with tiny mint leaves and lemon zest
- 1. Preheat the oven to 400. Place the 12 slices baguette on a sheet pan and drizzle them with the 3 tablespoons olive oil. Toast for 7 minutes until golden.
- 2. In a food processor, combine the peas, garlic, lemon juice, mint and kosher salt to taste. Pulse until smooth.
- 3. Spread each crostini with 1 tablespoon of goat cheese butter.
- 4. Then top with a heaping tablespoon of minty pea spread.
- 5. Top with ½ ounce smoked salmon and garnish with mint and lemon zest.
Preparation time: 10 minute(s)
Cooking time: 7 minute(s)
Number of servings (yield): 12
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Yummmm so spring and so tasty! 🙂 I’m gonna try this sunday for brunch!
Sound like you are enjoying the craziness! I bet it is awesome to meet all your readers!
This toast looks so good! It has everything I love!
This is the most beautiful crostini I have ever seen.
Oh yum! I could veggie-ize this with smoked cheese of some sort. Are the flower petals from your garden? So glad your book events are going well. Don’t you want to come down to Napa if you can’t come to Sacramento? Really, it’s worth a trip to Sacramento to visit Ginger Elizabeth’s Chocolates. Bribe bribe bribe!
Vicki- I am already planning 3 events in Sacramento!! I will be down this summer for sure!
What a perfect spring appetizer!
Heather–these PHOTOS!!!! They are stunning. I want to frame them and stare at them in my kitchen as I cook for inspiration. The colors, the composition–so much pretty, I can’t even take it!
Rarely do you see food that is as visually stunning as this. Simply gorgeous. I have no doubt it’s pretty delicious, too.
these are GORGEOUS – such bright beautiful colors, and I know that translates to fantastic flavor!
Hope your tour brings you to NYC!
These crostini’s look out-of-this world amazing! I love that pea pesto, and salmon on anything makes my life!
Ashley- I will be there in May!!
These positively say spring! just wish it was here in Colorado!