When I'm on my own for dinner (Jason's out of town for a few days), I either cave and make myself a big bowl of pasta or I want something snacky...and tonight I was feeling snacky.
Ever since I had the yummy pea bruschetta at 'Ino in NYC last summer, I've wanted to make it myself. I had some leftover peas in the freezer from that delicious asparagus and pea dish last week (seriously, you must make it), so I thought a nice, springy pea bruschetta would be yummy.
I also had recently read about a ceci (chickpea) bruschetta amuse bouche at Babbo, one of Mario Batali's places in NYC, and wanted to try that, as well. It's apparently made from chickpeas, tapenade, and balsamic vinegar. I had no tapenade, so I subbed some green olives and a few anchovy filets. Trust me--anchovies are NOT fishy. They are nutty and salty and delish. Don't leave them out!
So...my snacky dinner became a duo of bruschettas...or, more appropriately, due bruschette. [Say it DOO-ay broo-SKET-eh if you want to sound really authentic... ;)]
Spring Pea Bruschetta
I have to admit I didn't write a thing down when I made this, so this really isn't a recipe. It is a very rough outline of what I did...so when you make it (and you should!), just taste as you go and use your best judgement.
1/2 bag frozen peas
1 large clove garlic, roughly chopped
Zest of 1 lemon, divided
A glug of extra-virgin olive oil
1 to 1 1/2 tablespoons fresh lemon juice
Pinch Kosher salt
Few grinds black pepper
1 to 2 tablespoons grated Parmesan
1 French baguette, sliced diagonally into 1/4-inch-thick slices and toasted
In a small pot of boiling, salted water, blanch peas for 2 to 3 minutes. Drain peas and dunk in ice bath or run under cold water to stop the cooking and cool.
In a food processor (or even a blender), combine the cooked peas, garlic, half of lemon zest, lemon juice, salt, and pepper. Puree until completely smooth, adding olive oil if things look dry. Taste and adjust seasoning, then stir in Parmesan.
Brush toasted bread with a touch of olive oil. Spread pea puree onto toasts, evenly top each with remaining zest, and serve.
Ceci Bruschetta
This mix would be delicious served over a salad, or even tossed with pasta. Put the whole mix into a food processor with a touch of extra-virgin olive oil for a really yummy hummus-like dip. Oh, and I used plain old salad olives and they worked just fine. And one more note...I wouldn't serve this to guests standing up. The little beans love to roll away, and it's an eensy bit messy!
1 can chickpeas, well drained
4 teaspoons olive oil, divided
3 anchovy filets, finely minced
6 to 8 olives, green, black, or a mix, pitted (if necessary) and roughly chopped
1/2 to 1 teaspoon hot red pepper flakes
4 to 5 fresh basil leaves, chopped
Light splash balsamic vinegar
1 French baguette, sliced diagonally into 1/4-inch-thick slices and toasted
Preheat oven to 450˚. Spread the chickpeas onto a medium sheet pan. Drizzle with olive oil and toss to coat. Roast in oven 20 minutes or until beans are golden-brown and lightly crisp on the outside. Remove from oven and set aside to cool for 5 minutes.
In a medium bowl, combine the minced anchovies and olives. With a fork, mix thoroughly, breaking up any clumps. Place warm chickpeas in the bowl and toss. Add remaining olive oil, pepper flakes, basil, and balsamic, and toss to coat.
Lightly brush warm toasts with a bit of olive oil. Carefully spoon some of the chickpea mixture on top, and serve.
