Name: Toast with Lemony Pea Mash
Yield: Makes 6 Servings
Ingredients: 1 garlic clove, quartered; ¼ cup fresh flat-leaf parsley leaves; 3 tablespoons extra-virgin olive oil, divided, plus more for toast; Kosher salt; 2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed; 2 tablespoons chopped fresh chives; 1 tablespoon finely chopped preserved lemon peel (from ½ preserved lemon), divided; 1 tablespoon (or more) fresh lemon juice; ¼ teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving; Freshly ground black pepper; 12 slices country-style bread or ciabatta, toasted

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Photo by Christopher Hirsheimer, Melissa Hamilton

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

Recipe information

Yield
Makes 6 Servings

Ingredients

1 garlic clove, quartered

¼ cup fresh flat-leaf parsley leaves

3 tablespoons extra-virgin olive oil, divided, plus more for toast

Kosher salt

2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed

2 tablespoons chopped fresh chives

1 tablespoon finely chopped preserved lemon peel (from ½ preserved lemon), divided

1 tablespoon (or more) fresh lemon juice

¼ teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving

Freshly ground black pepper

12 slices country-style bread or ciabatta, toasted

Preparation

Step 1
Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and ½ cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
Step 2
Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, ½ tablespoons preserved lemon peel, 1 tablespoon lemon juice, ¼ teaspoon Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
Step 3
Drizzle toast with oil; top with pea mash, sprinkle with remaining ½ tablespoons preserved lemon peel and more Aleppo pepper, and drizzle with more oil.
Do Ahead: Pea mash can be made 1 day ahead. Cover and chill.