Mel’s Diner

Sharp Knives, Raw Meat and Fire


This was supposed to be my THIRD Nigella post of this month’s Weekend Cookbook Challenge, but we all know what happened to the Zabaglione.  Oh, well – we all learn from our disasters.  But, a lot was riding on this post because I haven’t had a lot of luck so far.  The stew was waaaaayyy to mace-y and the zabaglione was, well waaaaaayy to pasty.

No worries, though.  The Pea and Garlic Crostini were wonderful and to quote James Barber, dead easy.  A sure thing for my next party:


  • 1 French baguette
  • Olive Oil
  • 1 head of garlic
  • 8 oz. frozen young peas
  • 1 tbls. butter
  • 2 tbls. freshly grated parmesan
  • salt and pepper
  • 1 tbls. chopped mint

Slice the baguette into 1/2 inch slices, coat each one with olive oil and place on a racked baking sheet.  Place in a 400 degree oven for 5-10 minutes until they start to turn light brown.  Take out and let cool.

Cut the top off the garlic head and and drizzle with olive oil.  Place on a piece of foil and fold the foil over, creating a tent and place in a 400 degree oven for 45-50 minutes.  When soft, take out and cool.  Cook the peas in water until soft, no crunch wanted here.  Drain and put into food processor with garlic squeezed from the head, butter and cheese.  Process until nearly smooth and season with salt and pepper.  Spread on the cooled bread slices and sprinkle with chopped mint.

It’s very good.  I found that if you sprinkle the crostini with just a smidge of salt, they’re outrageous.  They’re bright green, easy to make and tasty – what else could you ask for?



February 18, 2008 - Posted by | Appetizer, Recipe, Weekend Cookbook Challenge

1 Comment »

  1. Look at that color! Absolutely gorgeous.
    I miss James Barber.

    Comment by Sara | February 20, 2008 | Reply

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