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SMASHED SPRING PEAS & SWEET MAPLE
A fresh take on the traditional bruschetta appetizer, this maple, sweet pea version is fast and easy for parties and entertaining. It has common pantry and garden ingredients, and is ready in no time. Let the kids (and adults) play with their food and assemble their own crostini. It’s bright, fun and a clever way to sneak in veggies.
Here at Pappy & Company, we’ve partnered with Libbie Summers, artistic director of her own lifestyle brand, “A Food-Inspired Life,” to bring you a series of recipes inspired by the Pappy Van Winkle Bourbon Barrel-aged Pure Maple Syrup. This bruschetta recipe is only the starter for her delicious maple-inspired menu.
12 ounces baguette-style French bread, sliced into twenty 1/2-inch-thick pieces
1 large clove garlic, halved
Radish slivers and pea shoots for garnish (optional)
In a medium saucepan, bring 4 cups water to boiling. Add peas and 1 tablespoon syrup. Return to boiling; reduce heat. Cover; simmer for 2 to 4 minutes or until just tender. Drain. Transfer to a large bowl of ice water to cool. Drain well.
Add peas, 2 tablespoons of the oil, the lemon juice, and mint to a food processor. Cover and process until smooth (mixture should be the consistency of hummus; add a little warm water, if needed). Stir in remaining maple syrup. Salt and pepper to taste. Set aside.
Brush bread slices with the remaining 2 tablespoons oil. Toast in a grill pan or under the broiler, turning once. Rub each warm bread slice with cut side of garlic.
To assemble, spread pea mixture over toasted bread. If desired, garnish with radishes and pea shoots.