10 oz crusty baguette french cut into 30 (1/2-inch) slices
0.3 cup mint leaves fresh finely chopped
2 garlic clove
2 tablespoons olive oil
1 tablespoon parmesan grated
30 servings salt and pepper
Equipment
food processor
bowl
frying pan
baking sheet
oven
Directions
Make toasts: Preheat oven to 375F.
Lay baguette slices out in a single layer on a baking sheet and bake for 10 minutes, or until dry and crispy.
Cut 1 garlic clove in half.
Brush one side of each toasted baguette slice lightly with olive oil and rub with cut side of garlic clove. Return toasts to oven for 4 minutes. Cool completely.
Make pea puree: Mince remaining garlic clove.
Place peas, minced garlic and 1/3 cup water in pan, bring to boil and cook for 5 minutes. Puree mixture in food processor until smooth.
Let cool for 5 minutes.
Add mint and process again until mint is blended in.
Let cool completely in food processor bowl.
When pea mixture is cool, pulse in cream cheese and Parmesan until combined; season with salt and pepper. When ready to serve, spoon a small amount of puree onto each toast.