Stuff on toast is pretty much one of my required food groups. And yes, I love avocado toast as much as any of you do…but I have also been known to heap random piles of leftovers onto toast, perhaps with a swoop of hummus or tapenade, and call it a meal.
obsession love, I don’t think I have ever shared a toast recipe with you!!
No time like the present, particularly because fresh spring peas are just around the corner. These toasts make a perfect brunch appetizer or hearty lunch either on their own or with a bit of lemony arugula on the side. This recipe comes together in about 15 minutes and is delicious even with frozen peas so you can actually enjoy it year round.
Spring Pea Toasts with Mint and Leek
- 2 cups freshly shelled or thawed frozen peas
- 1 cup sliced leeks
- 2 tablespoons extra-virgin olive oil
- 1/3-1/2 jalapeno *see note
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh mint cut into thin strips
- 1 sliced garlic clove
- 1/4 teaspoon salt plus more for seasoning
- freshly cracked pepper
- 4 slices of your favourite bread
- vegan mayonnaise (optional)
- Heat olive oil in a medium skillet over medium heat. Sauté leeks until softened and glossy, about 5 - 6 minutes. Add garlic and jalapeño, saute for 1-2 minutes more. Remove from heat, season with salt and pepper.
- Place half of the leek mixture into a food processor with peas, mint, lemon juice, 1/4 tsp salt and pepper. Pulse until a chunky, soft mixture forms. You want to be able to see texture in the peas, not create a puree.
- For the toast, there are two delicious options: either toast in the toaster and add a thin spread of mayonnaise to each and top with pea mixture and remaining leeks.
- OR! The bonus, extra decadent option:
Fry the toast. Yep, fry it. Add another generous drizzle of olive oil to the pan, over medium high heat and place the bread in the pan - 2 slices at a time - until golden on each side. Then top with peas and remaining leeks.
and use less, to your taste. If the flesh isn't spicy, keep the seeds...and use more. I like a bit of a kick with this recipe