green pea toast with cayenne caramelized onions

We have all seen the new culinary favorite, toasts (which is really just an open-faced sandwich) and we have encountered the British favorite green pea spread, so why not combine the two?

Before I actually made a green pea spread I wasn't really sure what all the fuss of combining peas and mint was, but I understand now. The mint in no way overpowers the peas, and, in fact, complements its natural flavor - now I'm a believer.

You can actually forget the caramelized onions (but, really, why would you?) and add slices of avocado or toasted pine nuts or even salsa fresca (external link to a few of my sauces featured on Daily Dose of Art).

Whatever you feel doing, do it, but I'll let you in on a secret: this is a fantastic recipe to make in the middle of winter to bring back some of that summer feel. Frozen peas are perfect in this recipe and really lets the sun shine in.

I used my air-fryer (!!) to make the onions and they came out just right. I didn't even spray them with oil, just let the machine do its magic.

That little container in there cost me $6 from [AMAZON] and it isn't non-stick, which I love because Teflon is made with plastic. Besides, the pan that is actually sold for this machine costs $30+. I only wish it was stainless steel.

This recipe uses a whole bulb of garlic because roasted garlic is awesome! Cut the tips off the garlic and lightly smash them to easily remove the paper skin, that way your garlic will remain whole. The onions are cooked with balsamic vinegar to add even more sweetness to them.

Look at that pot of sunshine! Once you lightly cook them and puree them with the other fabulous ingredients, you have the makings of an amazing toast. Word of caution: please season the peas appropriately with salt; legumes need it to bring out their flavor.

Green Pea Toast with Cayenne Caramelized Onions 
Serves 4

Onions:
1 medium onion, thinly sliced
1 whole bulb garlic cloves, peeled
2 tablespoons balsamic vinegar
1 tablespoon water
1/8 to 1/4 teaspoon cayenne

Spread:
2 cups green peas (frozen is fine)
2 tablespoons almonds or sunflower seeds
1 garlic clove
1/4 cup mint leaves (not packed)
1 tablespoon white miso
1 to 2 tablespoons lemon juice
Sea salt and black pepper

2 (6-inch) baguettes
Oil spray

1. Combine the onions and garlic in an air-fryer pan and cook on 360-degrees for 10 minutes. Add the vinegar, stir well and cook for 10 more minutes, stirring halfway through. Add the water and cook until the onions and garlic are tender, another 5 to 10 minutes, stirring after every 5 minutes. Alternatively, cook the onions and garlic in the oven, covered, until tender, about 45 minutes, stirring every 10 minutes. Season with salt, black pepper and the cayenne. 
2. Combine the peas and enough water to cover in a medium saucepan. Bring to boil over medium heat and cook 3 to 4 minutes or until heated through and lightly cooked. Remove from the heat and drain. Set aside.
3. Add the garlic and almonds to a food processor and pulse until finely chopped. Add the reserved peas, mint, miso and lemon juice. Process until smooth. Season with salt and black pepper. 
4. If you are making toast, cut the baguettes in half and toast. If you are making appetizers, cut the baguettes into 1/2-inch thick slices on the diagonal and toast. In either case, spray with oil before toasting. 
5. Spread the toasts with the pea spread and top with the onions. Serve. 


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