Using roasted potato coins as a base is a foolproof way to please gluten-free diners. And, when smashed, the peas become creamy and vibrant green, adding sweetness to the rich potato base.
4 small Yukon Gold potatoes, unpeeled, cut into 1/2 in (1.25 cm) rounds
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 1/2 cups (350 mL) frozen peas, defrosted
1/2 cup (125 mL) fresh basil, plus more to garnish
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) sea salt
Preheat oven to 400 F (200 C). Line large, rimmed baking sheet with parchment paper and arrange potato slices in even layer. Coat potatoes with 1 Tbsp (15 mL) oil. Roast for 15 minutes, flip, and roast for additional 15 to 20 minutes, or until tender and browned.
In food processor, pulse peas, basil, lemon juice, salt, and remaining 1 Tbsp (15 mL) oil until coarse paste is formed. Arrange potato slices on serving platter and top with spoonful of pea mixture. Garnish with additional basil, if desired, and serve immediately.
Each serving contains: 95 calories; 3 g protein; 4 g total fat (0.5 g sat. fat, 0 g trans fat); 14 g total carbohydrates (2 g sugars, 2 g fibre); 106 mg sodium
source: "Craving Crostini", alive #391, May 2015
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