1 sourdough baguette, cut into 1/4-inch slices
2 tablespoons olive oil
2 cups spring peas, shelled
2 tablespoons fresh chervil
2 tablespoons fresh mint
4 ounces Bellavitano cheese, shaved
3 ounces pea shoots
1 lemon, zest
To taste kosher salt
To taste freshly cracked black pepper
Pre-heat oven to 375°F and arrange a rack in the middle. Place baguette slices on a baking sheet and drizzle with olive oil. Season with salt and freshly ground black pepper.
Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the peas and cook until just tender, about 5 to 7 minutes, then drain and shock in ice water to cool completely.
Transfer cooled peas to the bowl of a food processor. Lightly process peas with additional olive oil, mint, and chervil. Season with salt and pepper and stir to combine. Taste and adjust seasoning as desired.
To serve, top each crostini with about 1 tablespoon of pea mixture before toasting in oven for 6-8 minutes, until golden brown.
Remove bruschetta from oven and top with shaved bellavitano cheese and a few pea shoots. Finish with zest of lemon and a drizzle of extra virgin olive oil.
Area volunteers are making a difference in the community this holiday season. At this time of the year, many people are looking for ways to help their neighbors. The Salvation Army is one of the many places where you can do just that.
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Appleton police executed a search warrant Thursday in connection with a fatal nightclub shooting.
Capital Credit Union is offering to match donations made to Salvation Army red kettles in the Fox Valley on Friday.
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