Ingredients
1 French bread baguette, cut into 36 slices1 tablespoon olive oil3 cups fresh peas, shelled1/4 cup fresh mint leaves2 tablespoons brown sugar2 tablespoons white vinegar2 garlic cloves, minced1 teaspoon grated lemon peel1/4 teaspoon salt1/4 teaspoon pepper1/4 cup creme fraiche or sour cream1 teaspoon lemon juice
Preparation
Brush baguette slices with oil. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes or until toasted.
Place peas in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain, reserving 3 tablespoons cooking liquid.
Transfer peas to a food processor; add the sugar, mint, vinegar, garlic, lemon peel, salt, pepper and reserved cooking liquid. Cover and process until pureed.
In a small bowl, combine creme fraiche and lemon juice. Spread 2 teaspoons pea puree over each baguette slice; top with 1/4 teaspoon lemon creme.
