Pea Crostini

What you’ll need

• 1 cup fresh spring peas, shelled (OK if using frozen)
• 1 garlic clove
• 1/2 cup grated Parmesan
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper (plus more for topping)
• 1/3 cup olive oil
• 6 slices baguette bread
• 6 pieces of Great Lakes Tinned Fish original smoke whitefish (1 tin)
• Quince and Apple shallot confit in red wine or pickled red onions (try: No Crumbs Left recipe!)

How to prepare

1. Blanch peas by boiling in water for 1–2 minutes, then transfer to an ice bath. Drain well.
2. In a food processor, combine peas, garlic, Parmesan, salt, and pepper. Pulse until roughly chopped.
3. With the motor running, drizzle in olive oil until the mixture is smooth and spreadable. Taste and adjust seasoning (remember, the tinned fish will add some salt to the finish).
4. Preheat oven to 375°F (190°C).
5. Brush both sides of bread slices with olive oil and place on a baking sheet.
6. Bake for 10–12 minutes, flipping once, until crisp and golden. Let cool slightly.
7. Spread a generous layer of the pea-Parmesan mixture onto each crostini.
8. Top with a flaked piece of Great Lakes Tinned Fish original flavor smoked whitefish.
9. Spoon a bit of pickled red onion or shallot confit on top.
10. Finish with a crack of black pepper and fresh herbs or sprouts, if desired.