From Marie Ganister: "The recipe is inspired by Giada De Laurentiis, with a few fresh, local additions. Using fresh peas that are locally sourced make this a crowd-pleasing bite of Spring. Panorama bread for the crostini and Spring Hill Dry Jack Cheese guarantee our taste buds will be singing praises to the opening of the Farmers Market." (Marie & the Culinary Class made these tasty morsels on April 22, 2012 - and they were spectacular!)
2# fresh peas
4 garlic cloves
16 oz. (1#) Spring Hill Dry Jack Cheese
1 t. kosher salt, plus extra for seasoning
1/2 t. freshly ground black pepper, plus extra for seasoning
1 C. olive oil
2 loaves of sourdough baguettes, sliced in 1/2# slices
1/2 C. olive oil
8 oz. (1/2#) Spring Hill Dry Jack Cheese, shredded
For the pea pesto: Blanch the peas in boiling water for 30 seconds. Immediately plunge in ice water. In processor, pulse together the peas, garlic, Dry Jack Cheese, 1 teaspoon of salt & 1/2 teaspoon of pepper. With machine running, slowly add the olive oil until well combined, about 1-2 minutes. Season with additional salt & pepper, to taste. Transfer to a small bowl and set aside.
For the crostini: Preheat a stove-top griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1-2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice, garnish with Spring Hill Dry Jack Cheese.