Serious Eats: Recipes

Sweet Pea Crostini

[Photographs: Caroline Russock]

For self-proclaimed quarter-life cooks Cara Eisenpress and Phoebe Lapine, authors of In the Small Kitchen know a thing or two about entertaining. Their newly released cookbook is filled with ideas that will leave you, as the host, prepared and relaxed enough to enjoy your own parties.

Their Sweet Pea Crostini is a prime example of the sort of low-stress, simple dish that Eisenpress and Lapine excel at. Simply sautéed sweet peas (fresh if you can find them, but frozen works too) and diced onion are simmered with white wine, seasoned with a bit of spicy red chili flakes, then buzzed in the blender. It's a fresh, springy spread that you can dollop atop oven-crisped rounds of baguette with shaved Parmesan and mint or basil leaves.

No more involved than mixing up a batch of hummus, the Sweet Pea Crostini are elegant, delicately flavored, and come together in just under 15 minutes.

As always with our Cook the Book feature, we have five (5) copies of In the Small Kitchen to give away this week.

Reprinted with permission from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine. Copyright © 2011. Published by William Morrow, a division of Harper Collins. Available wherever books are sold. All Rights Reserved.

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