Canelle et Vanille posted these toasts as an antidote to all the holiday sweets consumed in February and March. Layered with goat cheese and chives, a drizzle of olive oil, English peas, and slices of Spanish sheep cheese, you could set these open-faced sandwiches out anytime as a healthy snack or light meal.
The star of the dish for me was the sheep cheese, Idiazabal, but an excellent substitution would be "free-range, grass fed" Himalayan Yak Cheese from Nepal. Now available for shipping anywhere in the world. you can order it here, and a portion of the proceeds will go to the ongoing earthquake relief efforts in Nepal.
For an exotic taste of spring where East meets West, please enjoy!
Ingredients:
1 pound fresh English peas with pods (look for young, tender pods)
5 ounces goat cheese, preferably Laura Chenel Original Chabis
1 bunch chives
3 tablespoons olive oil
1 bunch radishes, thinly sliced on a mandoline
8 ounces (250 grams) Idiazabal sheep cheese or Himalayan Yak Cheese, thinly sliced
Bread of choice: gluten-free, olive loaf, Sunflower Seed Bread (shown in photo), etc. - 6 slices
Directions:
1. Shell the peas from the pods. Blanch the peas in lightly boiling water for 30-45 seconds. Remove and set aside. Boil the pea pods for 1 minute; remove the tenderest ones and set aside.
2. Toast the bread for about 2 minutes in a toaster oven. Mix the goat cheese with 2 tablespoons of the chopped chives and spread on the toast. Continue toasting for about another 2 minutes. Place toasts on serving plate(s).
3. Drizzle the olive oil sparingly over the goat cheese; add the radishes, pea pods and peas as desired. Place the sliced sheep or yak cheese slices on top; garnish with chopped chives.
Serves 6.
#peas #vegetarian #snacks #himalayan #yak #cheese #cleaneating #Nepal #earthquake
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