Pea Tartine

People have asked me for quick and easy recipes this is one I love. We don't typically consider peas a summer essential, but they truly are. This recipe from Michelin-star chef Ludo Lefebvre works wonderfully with both fresh and frozen peas. A tartine is basically a French open-faced sandwich, making it ideal for brunch or lunch.

Ingredients:

For the bread

1 Old Baguette (cut in thirds bottom of bread cut flat)

2 tablespoons Olive Oil

2 tablespoons Goat Cheese Spread (whipped soft goat cheese)

For the Peas

1 cup Peas (blanched and fork crushed)

2 tablespoons Butter

2 tablespoons Shallots (finely diced)

1/2 tablespoons Mint (finely diced)

1/2 tablespoons Dill (medium diced)

Salt/White Pepper to taste

FOR THE GARNISH

Flowering Herbs (from the market)

a good quality extra virgin olive oil)

Directions

1.Warm in the oven for 1 to 2 minutes.

2. Heat olive oil on medium-low heat into a pan, and place the baguette cut side down. Cook until golden brown. Then flip over to gently warm the other side and set aside.

For the peas

1. Melt butter in a sauté pan and sweat shallots until translucent.

2. Add the peas to the sauté pan and gently warm over medium heat.

3.Season to taste with salt and white pepper. Add dill and mint to the peas and stir.

To assemble

Spread the goat cheese over the bread and place it onto a large plate. Add the peas on top of the spread. Its ok of some peas fall off to the sides of bread and onto the plate.

Drizzle olive oil over peas. Garnish with flowering herbs on top.