Crostini With Pea Puree & Yoghurt

Recipe by Jessica Comingore.

Ingredients

• 1/2 cup Mountain High Yoghurt 1/3 cup olive oil
• 3 tbsp. sea salt
• 1 grated lemon peel
• 1/2” French baguette slices
• 2 cups shelled English peas
• 2 tbsp. minced garlic
• Mint for garnish

Instructions

1. In a small bowl, mix 1 Tbsp olive oil, pinch of salt, and grated lemon peel with 1/2 cup of Mountain High Yoghurt.
2. Brush the bread with olive oil and lightly toast. Blanch the peas for about 3 minutes in boiling water with 2 Tbsp salt.
3. Blend the warm peas in a food processor with 2 Tbsp minced garlic, pinch of sea salt and 2 Tbsp olive oil.
4. Spread pea pesto on baguette slice, top with a dollop of the yogurt mixture and sprinkle with minced mint.