Recipes: Minted pea crostini, jalapeño hummus, strawberry cake

  • Updated: July 2, 2014 - 2:54 PM

Customers learned how to make minted pea puree with chive cream during the Lunch Counter demo class at Cooks of Crocus Hill in Stillwater June 27, 2014. (Courtney Perry/Special to the Star Tribune)


Makes about 3 dozen crostini.

Note: From Cooks of Crocus Hill.

2 baguettes, each cut into 1/3-in. thick slices

1/3 c. plus 2 tbsp. extra-virgin olive oil

• 2 garlic cloves, minced

2 c. fresh or frozen (and thawed) green peas

• 1/4 c. packed mint leaves

1/4 c. packed flat-leaf parsley leaves

3 tbsp. freshly grated Parmesan cheese

2 tbsp. freshly squeezed lemon juice

Salt and freshly ground pepper to taste

• 1 c. sour cream

• 3 tbsp. minced chives

4 slices bacon, cooked crisp and chopped


Preheat oven to 350 degrees. In a large bowl, toss bread with 2 tablespoons olive oil and garlic. Arrange bread in a single layer on a baking sheet and bake until crispy, about 8 to 9 minutes. Remove from oven, cool and reserve.

In the bowl of a food processor fitted with a metal blade, combine peas, mint, parsley, remaining 1/3 cup olive oil, Parmesan and lemon juice and purée to desired consistency and season with salt and pepper to taste.

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