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Pea Toast & Wine

By Carmen Cheng

Serves

  • Al Fresco dining! This recipe works great for appetizers (make as many as you want).

Ingredients 

Pea Toast 

Directions

  1. Preheat oven to 350F 
  2. Slice baguette, drizzle olive oil over bread. Bake for 5 minutes then turn the slices over and bake for another 5 minutes. Keep an eye on your crostini. If the bread is looking brown, take them out of the oven sooner. If they are still pale, keep them in the oven. The time will vary a bit depending upon your oven.  
  3. Flash boil peas, cool in ice water bath. 
  4. To the peas add basil, 2 tbsp olive oil, lemon zest, lemon juice, Parmigiano Reggiano, salt and pepper. Gently mash. You want to mash this enough so the ingredients are incorporated together, but retain some of the pea texture. 
  5. Halve the garlic clove. Rub garlic over crostini slices.
  6. Top with pea mixture. Garnish with more Parmigiano, small basil leaves, and drizzle of olive oil. 

Ingredients 

White Bean Toast  

Directions

  1. Preheat oven to 350F 
  2. Slice baguette, drizzle olive oil over bread. Bake for 5 minutes then turn the slices over and bake for another 5 minutes. Keep an eye on your crostini. If the bread is looking brown, take them out of the oven sooner. If they are still pale, keep them in the oven. The time will vary a bit depending upon your oven.  
  3. Mash together white beans, lemon juice, olive oil, thyme, salt, and pepper. 
  4. Halve the garlic clove. Rub garlic over crostini slices.
  5. Top with bean mixture. Garnish with small thyme leaves and a drizzle of olive oil. 

Tip

  • Use an Instant Pot to cook dry beans (1 lb beans, 6 cups water, cook at high pressure for 40 minutes, natural release for 20 minutes) 
  • You can portion out and freeze cooked beans for quick use 
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