Crostini with Olives and Pecorino Cheese
Created by Rori Trovato
A perfect mix and match: the sweetness of peas and garlic, the salty bite of Pecorino and olives, the gratifying crunch of toasted baguette.
Servings: Makes 4 servings
  • 1 head garlic
  • 1/2 cup plus 1 teaspoon extra-virgin olive oil
  • 1 large French baguette , sliced into 1/4-inch slices
  • Salt and freshly ground pepper
  • 1 pound fresh peas ,' 'shelled, or 1 package (10 ounces) frozen peas
  • 1/4 cup slivered black olives
  • 1/4 cup grated Pecorino cheese
Preheat oven to 400°F. Cut top third off garlic head. Rub cut garlic with 1 teaspoon olive oil and wrap in foil. Roast in oven 45 minutes. Remove foil from garlic; allow to cool. In a medium bowl, squeeze pulp from cloves; set aside.

Meanwhile, using 1/4 cup olive oil, brush baguette slices; place on baking sheet. Toast in oven until golden brown, 4 to 7 minutes. Remove; cool to room temperature.

Bring 1 quart salted water to a boil; blanch peas, 6 to 8 minutes. Drain and place in bowl with roasted garlic and remaining 1/4 cup olive oil. Smash peas and garlic with fork until just chunky. Stir in olives and cheese. Season with salt and pepper. Serve with baguette slices.


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