Crostini with Spring Peas, Mint and Parmesan
Fill a medium bowl with ice and cold water, and set it aside. Bring a saucepan of water to a boil over high heat. Add the peas and cook only until the water returns to a boil. Remove peas and immediately submerge them in the ice water. When they have cooled, drain and set them aside.
Preheat an outdoor grill or broiler to medium-high. Slice the baguette into 3-inch-long oval slices, ¼ inch thick. Using an atomizer, spray one side of each slice with the olive oil. Grill on both sides until toasted. Rub top side with garlic clove. Set aside.
On a cutting board, sprinkle ¼ teaspoon salt over 1 teaspoon of the minced garlic. Mash the garlic with the flat side of your knife until the mixture forms a paste. In a small bowl, combine the garlic paste, 2 teaspoons of the extra-virgin olive oil, 1 tablespoon chopped mint, shallot, and a couple of grinds of pepper. Mix well, and set aside.
In another small bowl, mash the spring peas with the back of a fork until there are no whole peas; you should have a mixture of pea halves and paste. Add the garlic mixture and stir gently to combine.
Spoon about 1 tablespoon of the mixture onto each crostini. Repeat with the remaining crostini. Drizzle a small amount of extra-virgin olive oil over the top as desired, and sprinkle with Asiago and the chiffonade of mint.
In Your Glass
As with any dish, there are always so many great options for your wine glass. The light white-peach and floral elements, balanced by the nice the minerality, of an unoaked Viogner – such as a classic from the Condrieu region of France – will provide stellar accompaniment. Perhaps easier to find, and just as delicious, is an Austrian Grüner Veltliner. And with a bit more mouth-richness, but definitely as agreeable, is the honey-hued Red Shoulder Ranch Chardonnay, always a favorite at our house.