Sunday, February 9, 2014

Chargrilled Artichoke Hearts on Pea & Feta Crostini

Chargrilled Artichoke Hearts on Pea & Feta Crostini 1

This week at I Heart Cooking Clubs, we're "Getting Saucy" with Donna Hay, and whilst the Pea & Feta Puree I bring you today, atop crunchy sourdough crostini, is not exactly a sauce or dressing, I figure it's near enough.

I was inspired by this recipe from Donna's website, but made a few simple changes ... I adjusted quantities a little to suit my tastes and needs;  I decided to add some goat feta to the puree instead of finishing with shaved parmesan;  and I also added a few capers.

This made a delicious light meal, or would also be great for an appetiser.  The pea puree has a wonderful balance of flavours and texture - sweetness from the peas, brightness and freshness from the lemon, some salty tang from the feta, and a little brininess from the capers.  A little mint would be a nice addition too if you have some on hand.  You could use this in a multitude of ways:  serve as a dip with fresh vegetables or pita crisps;  instead of artichokes hearts, top the crostini with some smoky chorizo or sweet scallops for a fabulous appetiser;  or even as a side dish with some grilled salmon.

Chargrilled Artichoke Hearts on Pea & Feta Crostini 2

Chargrilled Artichoke Hearts on Pea & Feta Crostini Recipe
Inspired by recipe from Donna Hay
Serves 2 as a light meal or 4 as an appetiser
Click here for a printable copy of this recipe

4x slices sourdough bread
extra virgin olive oil
1x clove garlic

1 cup frozen peas, thawed
grated zest of 1/2 a lemon
75g (3 oz) goat feta
1x clove garlic
1 teaspoon capers
freshly ground black pepper
4x chargrilled artichoke hearts, cut into quarters
extra virgin olive oil

Preheat the oven to 200 degrees C (390 degrees F).

Brush slices of bread lightly with olive oil, both sides, and place bread on an oven tray.  Bake bread in the preheated oven until toasted and golden.  Remove from the oven and rub both sides of the bread with garlic clove.  Set bread aside to cool.

Put thawed peas, lemon zest, feta, garlic, and capers in the bowl of a small food processor, and pulse a few times until ingredients are combined but still have some texture.  Season liberally with freshly ground black pepper.

To assemble, spread toasted bread liberally with pea puree.  Top each one with a couple of pieces of artichoke, and finish with another grind of black pepper and a drizzle of extra virgin olive oil.

This was quick and easy to put together, and I will definitely be making this again.  I hope you'll give this a try.

If you would like to get to know Donna Hay a little better, and to see all the fabulous dishes my friends have come up with, then do go visit I Heart Cooking Clubs and check out the links.

IHCC Donna Hay Badge resized

I'll also be sharing this post this week at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace, Weekend Cooking hosted by Beth at Beth Fish Reads, and at Foodie Fridays hosted by Designs by Gollam.

See Ya in The Gumbo Badge     Weekend Cooking Badge     Foodie Friday Badge


  1. This looks really easy and it's so pretty.

  2. I love the idea of serving crostini as a meal and this spread sounds delicious. I prefer your variation over Donna's original recipe with the added flavour from the feta (I've never had goat's milk feta - sounds wonderful) and capers.

  3. Love the fresh green color of the peas. I thought at first from the picture that it was avocado and wondered how it was staying so bright and fresh :) Then I realized it was peas.

  4. Sounds lovely -- great photos! :)

  5. Oh Sue - that pea puree is such a pretty color and it looks so velvety and unctuous. I could really see myself indulging in these a little too much :)

  6. I'm trying to think of all the different uses for that pea and feta puree!

  7. I make an edamame-feta dip that this reminds me of. Yum! It looks wonderful with the artichoke hearts--what a fun appetizer or light lunch. ;-)


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