Chef Michael Scelfo shares his secrets for the ultimate al fresco dinner party.
CRUSHED PEA, MINT, AND MASCARPONE CROSTINI WITH SHAVED RADISH SALAD
Creamy and bright, this spread works with either fresh or frozen peas.
Pea-purée-topped crostini are a light yet satisfying starter.
3 c. blanched and chilled peas
Juice of 2 lemons
1 c. mascarpone
1/2 c. Greek yogurt
10 mint leaves
1 1/2 tbsp. chives
1 tbsp. red-pepper flakes
2 tbsp. extra-virgin olive oil
1 loaf of rustic country bread, sliced
1 clove of garlic, peeled
1 handful of raw radishes, shaved
Place the peas, oil, lemon juice, yogurt, mascarpone, chives, and mint in a food processor, and blitz for a couple of seconds, until it’s nearly smooth but still has some texture. Season to taste with salt and pepper. Toast the bread slices until lightly browned, and rub with the clove of garlic. Toss the shaved radish slices with good sea salt (like Maldon), the pepper flakes, and olive oil. Arrange the bread slices around the purée, and finish off the platter with a handful of the radish salad on the side.
A bowl of fresh radishes.