Freshen up your day and your diet with this Smashed Peas & Mint Spread recipe 🌱Good on Julia's Table toast for breakfast, or as a veggie dip for an afternoon snack!
6 slices Julia’s tableⓇ White Bread, cut into triangles
¼ cup plus 1 teaspoon olive oil, divided
½ teaspoon fine sea salt, divided
12oz fresh or frozen petite peas
1 tablespoon fresh lemon juice
1 tablespoon minced fresh mint
1 bunch radishes, halved
1 bunch multi-colored carrots, halved lengthwise
Preheat oven to 350℉.
On a large baking sheet, toss bread with 1 teaspoon olive oil and sprinkle with ¼ teaspoon salt. Bake 5 minutes on each side until lightly browned and crisp.
In a small saucepan, bring ¼ cup water to boil. Add peas, cover, and cook 3 minutes or until just tender and bright green.
In the bowl of a food processor, combine peas, lemon juice, mint, and remaining ¼ teaspoon salt. Pulse to combine. With machine running, slowly pour in remaining ¼ cup olive oil and process until oil is incorporated and peas are mashed, but still a bit chunky.
Serve spread with toasted bread triangles, radishes, and carrots.
Kids In the Kitchen!