Ryan hates peas. Cynthia (my roommate) hates peas.

Needless to say, I never get to make them. Sigh.

Imagine my delight when I came across this recipe for the cocktail party last weekend. I thought, “Who CARES if Ryan and Cynthia don’t like peas?! There will be 26 other people here who might! Yes! Let the peas reign supreme!”

So I proceeded. And got this::
 

You could say it was a “smash” hit.

Oh, and for the record – Ryan loved them. 

Ha. 

Makes about 50 crostinis

Ingredients::

• 1 medium leek, white and light-green parts only
• 2 tablespoons olive oil, plus more for brushing
• 1 teaspoon minced garlic, or to taste
• 6 tablespoons finely chopped shallots
• 1/2 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• 2 cups fresh or frozen peas, defrosted if frozen
• 1/4 cup chopped fresh mint
• 1 baguette loaf

Directions::

1. Quarter the leek lengthwise, and slice crosswise into 1/4-inch-thick pieces. Place in a large bowl of cold water, and leave for 5 to 10 minutes to rid the pieces of dirt and sand. Using a slotted spoon, lift leek pieces out of water, and drain.
2. In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leek, and salt and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raising the heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
3. Transfer the pea mixture to a food processor. Add the remaining tablespoon olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half of the peas for 15 seconds, then combine with the coarsely pureed peas. Stir in chopped mint. Adjust seasoning with salt and pepper, if necessary.
4. Cut bread into 1/4-inch-thick slices, brush with oil, and toast under the broiler on one side until golden brown. Spread the pea mixture on the toasted bread, and serve immediately or at room temperature.

The dynamic duo. How can you go wrong with these? Ever?

Leeks are one of my up and coming food stars - so pretty, so yummy, and so versatile.

Pass the peas please!