Spring Pea Toasts with Gouda
Liz Mullen (Chowgirls Catering), Annie Pennings Edmond (Chowgirls Catering)
Sometimes the simplest concepts garner the most praise. This crostini recipe takes almost no time to prepare, is inexpensive, and gets regular compliments from guests for its bright flavor. This sample was presented during their session, "Achievable Sustainability Standards & Menu Creativity".
Photo courtesy Dana Gibbons Photography/Ivan Pieda Photography/AGNYC Productions Inc.
YIELD
30 servings
INGREDIENTS
1 ea baguette, freshly baked
2 T olive oil 1–2 cloves garlic
2 cups (500 ml) fresh or frozen green peas, thawed
¼ cup (60 ml) heavy cream
2 tsp lemon zest, plus more for garnish salt and freshly ground pepper to taste
4 oz (115 ml) gouda, shaved into
1½" (4 cm) long pieces
½ cup (125 ml) microgreens, for garnish fresh tarragon leaves, for garnish
METHOD
1. Preheat oven to 350°F (180°C).
2. Using a sharp bread knife, slice baguette on a diagonal into 3/4-inch slices. Lay slices on a baking sheet and lightly brush them with olive oil. Bake on an upper oven rack for 15–20 minutes until edges are browned and crisp but center remains slightly soft. Remove from oven, cool slightly, and rub each slice with garlic until aromatic. Allow to cool on baking rack.
3. In the bowl of a food processor, add garlic, tarragon, lemon juice, and cooled fresh or thawed and frozen peas. Process 30–40 seconds until well blended. Add cream, lemon zest, and salt and pepper and continue to process until mixture is very smooth.
4. Spread a generous amount of purée on each crostini, top with gouda, additional lemon zest, tarragon leaves, and microgreens.
Get the full recipe book (it's free)
Simply click the button below to instantly access the full collection of 20 FREE recipes prepared on-site by our chefs at AOCF 2025.
Happy cooking!