Seasonal Crostini With Crushed Peas, Mint, And Mozzarella Cheese

• 6 7/8 cups fresh peas in pods, about 300 grams shelled
• 1 bunch fresh mint
• 5/8 cup grated pecorino or Parmesan cheese
• 1 lemon juice
• 4 slices sourdough bread
• 2 buffalo mozzarella big balls
• pea shoots
• olive oil

1. Shell the peas. Crush them in a mortar a few at a time.
2. Add half the mint leaves, and a pinch of salt, and continue to mix to make a thick paste.
3. Pour into a large bowl and add a little olive oil (2-3 tablespoons) to get an easy to spread paste.
4. Add the grated Parmesan cheese and mix to a nice paste.
5. If necessary, add a little olive oil to make the mixture thinner.
6. Pour in 3/4 lemon juice.
7. Season with salt and pepper.
8. Toast the bread slices on both sides.
9. Spread the mashed peas on the bread.
10. Cover each slice of bread with half a mozzarella ball.
11. Season the pea shoots, and remaining mint leaves, with the rest of the lemon juice, 1 tablespoon of olive oil, salt, and pepper.
12. Arrange the salad on the crostini.

fresh peas, mint, parmesan cheese, lemon juice, bread, buffalo mozzarella big, shoots, olive oil

Taken from www.yummly.com/recipe/Seasonal-Crostini-with-Crushed-Peas_-Mint_-and-Mozzarella-Cheese-782248 (may not work)