Sauvignon Blanc Asselheim dry

Ingredients

• 1 pieceBaguette
• 300 gfrozen peas
• 0,5 bunchfresh mint
• 3 tbspextra virgin olive oil
• 1 tbsplemon juice
• 150 gfeta
• 1 piecegarlic clove
• 0,5 tspsea salt
• 0,3 tspblack pepper

Preparation

1. 1Preheat the oven to 200°C (392°F) using top/bottom heat. Slice the baguette into approximately one-centimeter thick rounds and toast them on a wire rack for 5 to 7 minutes until golden brown.
2. 2Bring a pot of salted water to a boil. Blanch the peas for about 3 minutes, then drain in a colander and rinse immediately with ice-cold water.
3. 3Pluck the mint leaves from the stems. Place the peas in a blender jar along with the mint, olive oil, and lemon juice.
4. 4Process the mixture with an immersion blender into a coarse, chunky puree, being careful not to blend it too finely.
5. 5Season the pea puree generously with salt and freshly ground pepper.
6. 6Halve the garlic clove and lightly rub one side of the warm baguette slices with the cut surface.
7. 7Spread the puree generously over the crostini.
8. 8Crumble the feta with your fingers into fine pieces and distribute evenly over the prepared crostini.