Sweet Pea Toasts with Spicy Coppa | James Beard Foundation

Ingredients

• 2 cups shelled fresh sweet English peas (about 2 1/4 pounds in the pod)
• 2 teaspoons salt, plus extra kosher salt, to taste
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 teaspoon finely minced lemon zest
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon minced fresh chervil or thyme
• 1 baguette
• 1/4 pound spicy coppa, very finely julienned