The only true pea crostini
Tea sausage, liverwurst or cheese? And the cupboard is always full, full of butter? Sorry - not today, dear Helge. Today Mama makes pea spread on the bread. Very light, totally delicious and of a fresh, green color. Just 5 ingredients, a blender and a few minutes time for this delicious vegetarian spread.
And you know what, Helge? You will love it! I'm definitely in love with this awesome stuff on warm crusty bread.
Here's how it works for 1 glass:1 unpeeled garlic bulb in oven for 40 minutes at 180 degrees (keep in the fridge for 3 days).
Bring to a boil 1/2 liter of water and cook 250 g frozen peas in it for 5 minutes. Then drain, fry with cold water and drain well.
The peas with the juice 1 lemon , 50 g finely grated Parmesan , Add 1 pinch of salt , pepper and a few crumbles chili pepper to a tall beaker. Squeeze the soft garlic out of the bowl, add to it and process everything with the blender to a creamy spread.toast baguette and wholegrain bread or roast in the oven , if necessary sprinkle with olive oil, spread with the pea spread and serve immediately. Garnish with spring onions .
The pea spread stays airtight for 3 days in the refrigerator.