Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Goat Cheese Crostini with Spring Pea Puree


Posts : 26730
Thanked : 1358
Join date : 2013-01-12

Goat Cheese Crostini with Spring Pea Puree

Post by Lobo on Tue 09 Feb 2016, 6:53 pm

Goat Cheese Crostini with Spring Pea Puree

Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 12
Created by Chef Liam LaCivita, this spring pea puree pairs beautifully with fresh chèvre or cabecou, a soft goat cheese from southern France, and a glass of crisp Sancerre.

  • 514


  • 2 Tbs. extra-virgin olive oil
  • 1/2 small yellow onion, diced

  • 1 tsp. sliced garlic
  • 3 cups shelled English peas, blanched
  • 1 tsp. fresh thyme leaves
  • 1/4 tsp. crushed red pepper flakes
  • 1 large handful of fresh baby spinach leaves (about 2 1/2 oz.)
  • 1 1/2 cups Sauvignon Blanc
  • Sea salt, to taste
  • Fresh goat cheese for serving
  • Crostini for serving


In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic, peas, thyme and red pepper flakes and cook, stirring, until fragrant, 1 to 2 minutes. Add the spinach and cook, stirring, until wilted, 1 to 2 minutes. Increase the heat to high, add the wine and bring to a simmer, then simmer for 1 minute. Stir in the remaining 1 Tbs. olive oil and remove from the heat.

Carefully transfer the mixture to a blender and puree until smooth. Adjust the seasoning with salt. Serve the pea puree at room temperature or slightly chilled. To serve, spread goat cheese on crostini and top with a dollop of pea puree. Makes about 3 1/4 cups puree.

Recipe by Chef Liam LaCivita, Chef/Owner, Liberty Tavern and Lyon Hall.

Related Tips

    Current date/time is Mon 20 Nov 2017, 7:18 am