Best 2 Pea Shoot Crostini With Shaved Radishes Recipes

Pea shoots, with their delicate flavor and crunchy texture, pair perfectly with the sharp bite of radishes and the creamy richness of goat cheese. These crostinis are a perfect appetizer or light lunch, and they're easy to make too. With just a few simple ingredients, you can create a dish that's both beautiful and delicious.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET PEA CROSTINI

Sweet Pea Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups chicken broth or water
1 teaspoon red pepper flakes
1 (16-ounce) bag frozen peas
1/4 cup fresh chopped mint
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream
3 ounces finely diced prosciutto
1 baguette, sliced into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
3 to 4 cloves garlic

Steps:

For the Sweet Peas: Warm the chicken broth and red pepper flakes in a medium
saucepan over medium-high heat until the broth boils. Add the frozen peas and cook until the peas are tender, about 5 minutes. Drain the peas in a mesh sieve.
Place the peas in a food processor with the mint, salt, and pepper. Puree the pea mixture. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.
Meanwhile, for the crostini: Preheat the oven to 375 degrees F. Place the baguette slices on a parchment paper-lined baking sheet in a single layer. Bake in the oven until toasted and golden around the edges, about 10 minutes. While the crostini are still warm, drizzle the tops with extra-virgin olive oil. Using a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic.
To finish, whip the cream until stiff peaks form. Fold the whipped cream into the pea puree. Top each of the crostini with about 1 tablespoon of pea puree. Sprinkle with a bit of the diced prosciutto. Serve immediately.

PEA-SHOOT AND BABY-ARTICHOKE SALAD WITH PARMESAN CROUTONS

Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons image

Pea shoots taste as vibrantly green as they look. Combine them with the season's first radishes and baby artichokes for a salad that's full of texture. Add rustic Parmesan croutons, which get a little kick from cayenne, for richness and heft.

Provided by Martha Stewart

Categories Salad Recipes

Time 45m

Number Of Ingredients 10

Ingredients

3 1/2 ounces Parmesan cheese, grated (1 1/4 cups), divided
Coarse salt and freshly ground pepper
1/4 teaspoon cayenne pepper
5 ounces rustic bread, such as pane pugliese, torn into 1-inch pieces (about 2 cups)
7 tablespoons extra-virgin olive oil, divided
1 lemon, zested
1/4 cup fresh lemon juice (from 1 or 2 lemons), plus more for drizzling
1 1/4 pounds baby artichokes
4 ounces pea shoots (about 8 cups)
5 medium radishes, thinly sliced

Steps:

Preheat oven to 375 degrees. Toss together 3/4 cup Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne in a small bowl. Toss bread with 2 tablespoons oil on a rimmed baking sheet, spread into a single layer, and sprinkle with half of cheese mixture. Bake 10 minutes. Flip bread with a spatula and sprinkle with remaining cheese mixture. Bake until bread is golden brown but still soft in center, about 5 minutes more. Reserve any cheesy bits on baking sheet.
Combine lemon zest and juice, 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Working with 1 artichoke at a time, peel tough outer leaves. Trim 1 1/2 inches from top and trim stem. Trim fibrous green skin from base and sides. Thinly slice each artichoke lengthwise, adding it to the bowl with dressing and tossing (this prevents discoloration). Add remaining 1/2 cup cheese and croutons, and toss to combine. Let stand until bread is slightly softened, about 10 minutes.
Just before serving, add pea shoots, radishes, and cheesy bits from baking sheet. Drizzle with remaining tablespoon oil and more lemon juice; season with salt and pepper.

Tips:

When selecting pea shoots, choose those that are bright green and tender. Avoid any that are wilted or have brown spots.
To prepare the pea shoots, simply rinse them under cold water and pat them dry.
Radishes can be shaved using a mandoline or a sharp knife. If using a knife, be careful not to cut yourself.
The crostini can be made ahead of time and stored in an airtight container for up to 3 days.
To assemble the crostini, simply top each one with a few pea shoots, shaved radishes, and a drizzle of olive oil.

Conclusion:

Pea shoot crostini with shaved radishes is a delicious and easy-to-make appetizer that is perfect for any occasion. The combination of fresh pea shoots, crisp radishes, and creamy goat cheese is sure to please everyone. So next time you're looking for a quick and easy snack or appetizer, give this recipe a try. You won't be disappointed!