This is a great simple lunch. And I have found so many other uses for the beautiful bright green puree. Don't stop here...think of all the Instagram options! You can do this as your guests arrive, but make sure the baguette is pre-made...clearly.
It is a great pass around and I have even made this for a cooking class (way back when I did those!) There was never a complaint...everyone loves these. So what are you waiting for?? Originally in For Food's Sake, which now retails for just $30 on my site! While stocks last. That is a crazy good price. Go get it!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 150 Grams frozen peas
- 35 Grams cream
- 35 Grams unsalted butter BUY
- 1 French baguette sliced into 12 pieces Recipe
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 1 clove garlic
- cheese of choice, I suggest a creamy blue, or other soft but salty cheese
- few thyme sprigs or leaves
Do
- 1
Place peas, cream and butter into the Thermomix bowl and cook 5 min/100°C/speed 2. Puree 15 sec/speed 7.
- 2
Meanwhile, brush each slice of the baguette with EVOO and heat a grill pan on high. Toast each side of the bread and then rub with the clove of garlic.
- 3
Top with the puree and then the cheese of your choice. Garnish with the thyme.
More
If you use a salty cheese, do not add salt to the puree, if using a creamy cheese like a ricotta, then you may need to adjust seasoning in the puree to your taste. Asiago, taleggio, creamy blue, camembert or brie are all wonderful for this recipe.
