Spring has finally laid its gentle hand on the winter-weary backs of Bostonians. That’s my fancy way of saying — it’s SPRING! I classify that temperatures above 32F. The icebergs have melted (mostly), the sun is out (sometimes), and I don’t have to wear multiple layers to brave the wintry winds (usually).
Celebration wouldn’t be celebration without spring-type foods. Food with the colors, and the pretty, and the pop of spring. With herbs, green, and tart, and SPRING.
Can you tell I’m happy about spring? Sunshine for all!
Anyways, make this one night. It’s simple, beautiful, and delicious. It may seem tricky to pickle something, but honestly, it’s really not. The most complicated part of the process is slicing the radishes — which is super easy if you have a food processor. The pickling process takes 10 minutes, and you can store the radishes in your fridge for about 1-2 weeks.
Mint and Pea Crostini with Pickled Radishes and Burrata
Slightly modified from Salt and Wind
Thinly slice a baguette and toast it at 375 with a little olive oil drizzled on top.
This I learned from Cookie and Kate
Thinly slice 1 bunch radishes
3/4 cup vinegar (white wine or apple cider)
3/4 cup water
2 tablespoons maple syrup
2 teaspoons salt
Red Pepper Flakes (optional)
Mustard Seeds (optional)
Slice the radishes thinly using a knife, mandolin, or food processor. Stuff them into a jar (I used a mason jar). Top with red pepper flakes and mustard seeds, or whatever other accoutrements (garlic cloves, fennel, etc.) Bring the vinegar, water, maple syrup, and salt to a boil. Turn it off, let it cool for about 30 seconds and then gingerly pour it over the radishes, close the container loosely, and let it sit for 10 minutes, and it should be good to go! Keep it stored in the fridge, closed, for 1-2 weeks.
Smashed Mint Peas
2 cups frozen peas
2 cloves garlic
2 tablespoons mint
1 tablespoon cilantro
1 lemon, juiced and zested
2 tablespoons butter
Salt and pepper to taste
Siracha to taste
Red pepper flakes to taste
Bring a medium saucepan of salted water to boil, and cook the peas until tender, which should take 3-4 minutes. Make sure not to overcook them. Drain the water out of the saucepan, and add to the still warm peas the butter, garlic, and lemon juice. Smash the peas together. When you’re almost done smashing them, add in the mint, cilantro, siracha, salt, and pepper, and then finish smashing. Adjust seasoning to your preferences.
Burrata or Mozarella, sliced
Lay the slices of bread out on a tray. Top generously with the smashed pea mixture, then on one half side of the bread lay out some of the burrata, and on the other half side of the bread lay out the radishes. Drizzle with olive oil and pepper and serve.