2 cups fresh peas (or frozen)
2 tablespoons of fresh lemon juice
1/2 cup crumbled feta
1/2 cup of basil, roughly chopped and loosely packed
1 tablespoon olive oil
1 avocado, pit and skin removed
1/2 green onion sliced
2 tablespoons Parsley Vinaigrette
Salt and pepper to taste
1 baguette, sliced into 1/2 inch thick slices
1. Preheat oven to 450 degrees F. to toast the baguette.
2. Place the peas in a pot with 2 inches of water and simmer until cooked, approximately 10 to 14 minutes. If using frozen peas, this will only take 4 minutes. Meanwhile place the lemon juice, feta, basil, olive oil, avocado and green onion in a food processor or blender. Once the peas are cooked, drain and rinse the peas under cold water. Place the cooled peas in the food processor along with the other ingredients and blend until ingredients are well combined. Season with salt and pepper and set aside in the refrigerator until ready to use.
3. Using a bread knife, slice the baguette into 1/2-inch thick slices and place on a baking sheet. Brush one side of the slices with olive oil. Place in the oven and toast until just starting to turn golden, approximately 12 minutes.
4. Top the crostini with the pea and avocado spread. Garnish with crumbled feta, basil or parsley.
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