4 shallots, minced 1 cup shelled peas 2 tablespoons minced spring herbs (mint, tarragon, thyme, rosemary, marjoram, sage, basil in the Italian family) 25 bread toasts
TUSCAN PEA BRUSCHETTA
Sauté shallots until slightly wilted, around three minutes on medium high heat. Add peas and continue to cook for four minutes more. Add a little chopped herbs, salt, and pepper and coarsely blend in the food processor spoon on prepared bread toasts.