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  • Writer's picturechefalisonbiebs

Summer Pea and Chorizo Toast

The sweetness from the smashed summer peas, creamy rich chèvre, and spicy chorizo make this recipe a wonderful, simple snack.

Preparation time: 15 minutes

Cook time: 25 minutes

Specialty equipment:

Food processor

4 tbsp olive oil

1 cup of summer sweet peas

2 tbsp shallot, julienne

Salt to taste

2 slices sourdough bread

3½ oz Chèvre cheese

3½ oz dry-cured chorizo sausage

  • Preheat oven to broil setting.

  • In a food processor add the peas and pulse two or three times, not to puree the peas but crush them leaving some large pieces.

  • In a large frying pan on medium-high heat add 2 tablespoons olive oil.

  • Add the julienne shallot to the pan and sauté for about 2 minutes, until the shallot starts to soften.

  • Add the crushed peas to the pan and sauté, continuously stirring until the peas have cooked, about 3 minutes, season with salt to taste. Turn off the heat and set it aside.

  • Cut the sourdough into half-inch-thick slices.

  • In a large frying pan on medium-high heat add the last two tablespoons of olive oil.

  • Add the sourdough slices to the hot oil and toast each side until golden brown, 2 minutes per side.

  • Remove the toasted bread from the pan and place it onto a baking tray.

  • Spread the chèvre cheese on each toast and the sauteed peas, splitting between the two slices.

  • Place the sliced chorizo sausage on top of the peas and put them under the broiler, only to warm the sliced chorizo, for no more than a minute then enjoy!


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