Sweet Pea Toasts with Spicy Coppa | James Beard Foundation
Kimball Jones served these easy, pleasing hors d'oeuvres when he cooked at the Beard House. If you want to make the toasts vegetarian, Jones suggests substituting Parmesan cheese for the coppa. The...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
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
- Freshly ground black pepper
- 1 baguette
- 1/4 pound spicy coppa, very finely julienned
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