Spring Pea and Cured Ham Tartine
This open-faced sandwich is a delicious starter or hearty snack.
Equipment
- 1 mixing bowl medium
- 1 blender or immersion blender
Ingredients
- 1 cup Sweet Peas about 150g
- 1 tbsp Mascarpone
- 1 tsp Green Onions thinly sliced
- lemon juice from 1/2 lemon
- ½ tsp freshly ground black pepper about 10 turns from the mill
- 1 pinch Salt
- 1 tbsp Olive Oil extra virgin
- 4 slices Rustic Sourdough Bread or other rustic-style bread
- 8 slices Jambon de Bayonne or Prosciutto
- Fresh Mint Leaves for garnish
- Fleur de Sel for garnish
Instructions
- De-shell and blanch sweet peas in a saucepan with salted, boiling water, cooling them in a bowl of ice water when just tender.
- In a blender or bowl with an immersion blender, combine the cooled peas, Mascarpone, green onion, lemon juice, salt, pepper and olive oil. Blend until smooth.
- The mixture should be thick and have a texture resembling hummus.
- Slice and toast country bread until golden brown and drizzle with olive oil and a pinch of fleur de sel.
- Using a soup spoon, serve 3 large spoonfuls onto each slice of bread and, keeping volume, distribute the pea purée onto each slice.
- Top the pea purée with 2 slices of jambon/prosciutto and garnish with fresh mint and fleur de sel.
- Serve immediately.
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