Point Reyes Toma Frico with Spring Pea Puree | culture: the word on cheese
Just in time for springtime entertaining, this bright, flavorful hors d’oeuvre couldn’t be simpler to prepare for parties and holidays
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Ingredients
- 1 cup grated Point Reyes Toma
- Pinch cayenne pepper (optional)
- 2 cups peas (about 2 pounds, shelled and blanched)
- ¼ cup packed fresh mint
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt (to taste)
- Pepper (to taste)
- Micro Mache (or other lightly flavored microgreen, to garnish)
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