Ingredients1 sourdough baguette, cut diagonally into 24 (1/4 inch thick)3 TB olive oil, divided24 oz frozen peas, thawed2 TB roasted garlic1/2 cup Parmigiano-Reggiano1 TB white wine1 tsp lemon juice
DirectionsArrange baguette slices on baking sheet and brush tops with 2 TB oil. Season with salt & pepper. Bake at 400 deg, about 8 minutes. Cool. Cook peas with 3 TB water in saucepan over medium heat about 3 minutes. Transfer peas to a food processor. Add garlic, cheese, wine, lemon juice, remaining oil, 1/2 teaspoon of salt 1/4 teaspoon pepper and puree until smooth. Cool. Spread 1 heaping TB coulis on each crouton and garnish with extra cheese and parsley if desired.