It’s a very simple recipe, with lots of flavors that go together perfectly. In peak season, raw peas are a bit like our garden treats.
Ingredients
1° / Start by shelling the peas. Depending on the variety, it is entirely possible to eat them raw (this is our case here, with purple-podded peas). If they are too firm, they must be blanched: 3 minutes in boiling water then directly in cold water to stop the cooking and keep the crunch.
2° / Cut the sourdough bread into slices approximately 1.5cm thick. Spread with the fresh goat cheese, then with our linden honey and yuzu spread.
3° / Then add the peas, a dash of olive oil, chopped mint and a few basil leaves. Finish with a pinch of salt and a few turns of the pepper mill if you wish.
**note :
This is a tasty recipe, be generous at each step! Starting with goat cheese for the freshness of the toast.
Recipe in video :
