Goat Cheese Crostini with Spring Pea Puree

Cook, In Season, Recipes, Spring, Starters

Goat Cheese Crostini with Spring Pea Puree

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.


Goat Cheese Crostini with Spring Pea Puree


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


In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic, peas, thyme and red pepper flakes and cook, stirring, until fragrant, 1 to 2 minutes. Add the spinach and cook, stirring, until wilted, 1 to 2 minutes. Increase the heat to high, add the wine and bring to a simmer, then simmer for 1 minute. Stir in the remaining 1 Tbs. olive oil and remove from the heat.


Carefully transfer the mixture to a blender and puree until smooth. Adjust the seasoning with salt. Serve the pea puree at room temperature or slightly chilled. To serve, spread goat cheese on crostini and top with a dollop of pea puree. Makes about 3 1/4 cups puree.

4 comments about “Goat Cheese Crostini with Spring Pea Puree

  1. Trenette mit Erbsenpüree und Ziegenkäse | Einfach Essen

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