GREEN PEA CROSTINI WITH BLISTERED TOMATOES
This simple appetizer features a fun take on hummus, replacing garbanzo beans with green peas for a brighter, sweeter flavor. The ingredients are winter-friendly, as the recipe calls for frozen peas. You'll want to make extra because these do not last long (which is how it goes around here for basically anything that begins with sautéed garlic).

WHAT YOU'LL NEED
for the toast:
sourdough, sliced
olive oil
sea salt
for the tomatoes:
1 cup grape or cherry tomatoes (whole or halved)
1 large garlic clove, thinly sliced
1/4 tsp dried italian herbs
1/4 tsp red pepper flakes
sea salt / pepper to taste
for the pea hummus:
1 cup thawed frozen green peas
1 large garlic clove
2 tsp tahini
1 tsp lemon juice
1/4 tsp sea salt
1/8 tsp black pepper
garnish:
fresh basil

DIRECTIONS:
PREHEAT oven to 350
BRUSH bread with olive oil & sprinkle with sea salt (i love using sourdough but you can use any crusty bread)
TOAST bread for 12-15 min in the oven or until golden brown
for the tomatoes:
SAUTÉ tomatoes + garlic in olive oil over medium heat
SEASON with herbs, salt + pepper
HEAT until tomatoes are soft & skin blisters (watch closely so you don’t burn the garlic)
for the pea hummus:
PURÉE all ingredients in a food processor until smooth (about 1 min)
for the crostini:
SPREAD toast with pea hummus
TOP with tomatoes
GARNISH with fresh basil

I hope this ones makes its way to your holiday happy hour. Pair it with a big glass of cabernet for me.
Xo, Kristen