Iacopi English Peas and Himalayan Yak Cheese on Toast (Repost)

These toasts were posted by Canelle et Vanille as an ode to the first sightings of spring peas which signaled their end of winter. Layered with goat cheese and chives, a drizzle of olive oil, fresh Iacopi English peas, and slices of Yak or Spanish sheep cheese, you could set these open-faced sandwiches out anytime as a filling snack or light meal. 

"Free-range, grass fed" Himalayan Yak Cheese from Nepal is 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!

My Paleo Marin Rating: 5 Persimmons

Ingredients:

1 pound fresh English peas with pods (look for young, tender pods), preferably from Iacopi Farms in Northern California

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) Himalayan Yak Cheese or Idiazabal sheep 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 it 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 yak cheese or sheep slices on top; garnish with chopped chives.

Makes 6 servings.

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My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.