In the springtime I get a little obsessed with mint, and also peas, so this simple delicious lunch hits a lot of cravings come April. It's creamy, crunchy, lemony and bright!
In Oregon mint grows in abundance (actually we are the leading producer in the US), and I've been happy growing it year-round in my garden. In the spring though, this herb really comes alive with lots of new, fresh, delicious leaves.
FOODIE QUIZ: Do you know the difference between Spearmint and Peppermint?
They are from the same family, so they have a lot of similar qualities and culinary uses, however the main difference is the amount of menthol each variety contains. Menthol accounts for mint's spicy, sweet, I don't know how else to describe this but, minty flavor. Spearmint contains 1% menthol while peppermint contains 40%, so needless to say it's peppermint that really packs a punch! Either variety would work great here depending on how much minty flavor you're after.
minty pea and whipped goat cheese toasts
makes: 2 slices of toast
time: 10 minutes
- 2 slices whole wheat or seedy bread
- 4 oz. goat cheese
- 2 tbsp. lemon juice
- 1 tsp. lemon zest
- 1 1/2 cups fresh peas
- 3 sprigs mint, roughly chopped
- 2 radishes, diced finely
- Salt and pepper
In a small bowl combine lemon juice with goat cheese and with a fork whisk vigorously until softened. Toast bread, add goat whipped goat cheese, peas, mint, radishes, a sprinkle of lemon zest and salt and pepper to taste.
Recipe inspired by Joshua Mcfadden's English Pea Toast's in Six Seasons