Spring Pea, Mint, and Chevre Toast Points

A deliciously flavourful spring appetizer.

Ingredients Directions

1 large log (300 grams) goat’s milk cheese (Chevre)

3 tbsp olive oil

1 tbsp lemon zest

2 cups peas (fresh or frozen)

1 tbsp butter

1/2 cup mint leaves, loosely packed

1 tsp fresh lemon juice

1 baguette, sliced

Microgreens (optional)

1. Combine the goat’s milk cheese, olive oil and lemon zest in a bowl.

2. Stir until well mixed.

3. Set aside.

4. Cook peas in salted, boiling water for 3 to 5 minutes.

5. Drain and reserve the blanching liquid.

6. Place the peas, butter, 2 tablespoons of the reserved liquid, mint leaves and lemon juice in a blender. Blend until smooth.

7. Toast the slices of baguette.

8. Spread the goat’s milk cheese on the toast points and top each with pea purée.

9. Garnish with microgreens or delicate herbs.