Parents Magazine Sweet-Pea Mash on Toast

Found this recipe in Parents magazine recently (March 2014 issue) and thought it would be a healthy starter for Easter brunch, since so many of the foods my family prepares are carb city!

They call it Sweet- Pea Mash on Toast and it was very yummy. Only complaint, I was expecting it to make way more than it did, so next time double or triple it!

Ingredients are:

• 1 1/2 cups  fresh or frozen sweet peas
• 1 1/2 tablespoons  fresh mint leaves
• 2 tablespoons  olive oil
• 2 cups  yellow onion, thinly sliced
• 1/4 teaspoon  salt
• Freshly ground black pepper to taste
• 1 French-style baguette
• 2 garlic cloves, crushed
• 1 cup  part-skim ricotta cheese 

Look what I used to to mash the peas, this Salsa Master (an as seen on TV product) that my mom has had forever! Worked great though!

I had my prep station ready to go, complete with a fresh mojito that my hubby made for us when we arrived. Nice!

Directions are:
Boil peas for 4 minutes and transfer to a large bowl of ice-cold water; drain.

2. In a food processor combine the peas and mint. Cover and process until almost smooth.

3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onions. Reduce heat to medium-low. Cook and stir until onion s are golden, about 15 to 20 minutes. Lightly season with salt and pepper and set aside.

4. Slice the baguette on a bias, brush the slices of bread with remaining oil and toast under a broiler or on a grill. Rub the toasted bread with the crushed garlic.

5. Spread each slice of baguette with ricotta cheese. top with a spoonful of crushed sweet peas and a few of the caramelized onions.

And voila - out and ready to serve for everyone.