Photo: Alexander Maasch
Goat Cheese Crostini with Spring Pea Puree
11 ingredients
openrecipes
Created by Chef Liam LaCivita, this spring pea puree pairs beautifully with fresh chèvre or cabecou, a soft goat cheese from southern France, and a glass of crisp Sancerre.
Estimated Nutrition (whole recipe, rough)
351
Calories
13g
Protein
23g
Fat
26g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. extra-virgin olive oil
- 1/2 small yellow onion, diced
- 1 tsp. sliced garlic
- 3 cups shelled English peas, blanched
- 1 tsp. fresh thyme leaves
- 1/4 tsp. crushed red pepper flakes
- 1 large handful of fresh baby spinach leaves (about 2 1/2 oz.)
- 1 1/2 cups Sauvignon Blanc
- Sea salt, to taste
- Fresh goat cheese for serving
- Crostini for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes