Our Spring Pea and Asparagus Crostini appetizers are the best! They are light, and delicious and keep your guests coming back for more!
These crostinis are presented on toasted baguette with herbed goat cheese (I love Haystack Mountain Herbes De Provence or Dill Garlic for this app). Blanched sweet peas, asparagus, chopped chives and a little honey champagne vinaigrette. They are perfect, bright and just delicious.
Spring Pea and Asparagus Crostini
- 1 cup spring sweet peas blanched, cooled (can use frozen if fresh are not available yet)
- 1 cup asparagus cut into rounds, blanched, cooled
- 2 tbsp chive chopped
- 4 oz Haystack Mountain Herbes de Provence Chevre
- 1 ea french baguette sliced across, pinky width
- 1/3 cup olive oil extra virgin
- 1/4 cup vinegar champagne
- 1 ea orange zest and juice
- 1 tbsp BSquared Apiaries Rose Honey
- Sunflower Shoots (or other micro green for garnish) Optional
- Salt and pepper to taste
- 2 ea small bowl with ice cubes and water for blanching
- Pre-heat oven to 350F. Line baking tray with parchment. Fill two small pots with water and bring them to a gentle boil. add 1 tsp salt each pot.
- Slice Baguette, crosswise to make medallions. Line them out on the baking sheet in a single layer. Brush them with a little olive oil (leave 1/4 cup for dressing) and sprinkle with salt and pepper. Bake them for 10-12 minutes, turning half way through, until golden brown. Remove and allow to cool completely.
- Fill two small bowls with ice and enough cold water to cover the ice.
- In one boiling pot at the sweet peas, the other the asparagus round. Blanch for 1 minute or until they turn bright green. Remove them from the heat. Drain. Then drop them in to the ice cold water to stop the cooking process. Drain and set aside in a mixing bowl.
- Finely chop the chives, add them to the bowl with the peas and the asparagus.
- In a mason jar with a lid, add the honey, orange juice and zest, champagne vinegar and the remaining oil. Screw on the lid and shake vigorously until well combined. It will separate, so shake again before dressing your crostinis.
- On the cooled crostinis, spread the goat cheese in a thin layer. Top with the spring pea mixture. Drizzle the dressing over top, garnish with a sunflower shoot top or micro greens
- Serve on a platter for all to enjoy!
- You can add more fun to this by adding edamame to the peas and asparagus.
- Almond Cream Cheese Spread from Kite Hill would make a great substitution for a Dairy free option
- Use Gluten Free Crackers instead of a french baguette
- want more zip, use lemon juice and zest instead of the orange
Let us know what you think of our Spring Pea and Asparagus Crostinis down below! Did you make them? Tag us on Instagram with @hthpersonlachef and our hashtag #hthpersonalchef, we’d love to see your creations!
Are you looking for a Personal Chef for your next gathering? We’d love to help take the stress of cooking, serving and cleaning off your hands. Our staff are here to make your evening a breeze and a whole lot of fun! Head on over to our contact form and let us know what you need. We can’t wait to speak with you and make some food magic!