Pea and Bacon Crostini

For the crostini in the background of the photo, I roasted some cherry tomatoes in the oven with a little olive oil and balsamic vinegar, mashed them, then mixed in some salt, Parmesan and herbes de Provence... but that's another story.

Ingredients for the out-of-focus Pea and Bacon Crostini:

•  some canape toasts 
• 2 cups of frozen peas, the small ones if possible (les petites pois)
• 1 garlic clove minced
• 2 tablespoons of plain yogurt
• 1/2 teaspoon each of salt and pepper
• 1 tablespoon of olive oil
• about 1/4 cup of crumbled feta cheese
• 4 strips of fried bacon, crumbled

Methods:

Pour the peas into a strainer and defrost them with warm running water. Drain them, then dry them on paper towels. In a blender, or with your hand-held whizzer, blend the peas, garlic, yogurt, olive oil, salt and pepper until just combined. You want the texture to remain a little bit chunky. Place the mixture in a small bowl and stir in the crumbled feta. Mound a generous spoonful of the pea mixture on each canape toast and garnish with the bacon.