Triscuit with Pea and Feta Spread topped with Andouille by Jesse Bluma



Triscuit with Pea and Feta Spread topped with Andouille





Peas and Triscuit Recipe

Triscuits topped with a layer of toasted walnuts, pea and feta spread, diced andouille, and dill to garnish.  This satisfies your appetite for salty, sweet, and savory.

Ingredients for walnut layer

2 cups light brown sugar
4 cups chopped walnuts
10 Tablespoons butter
1 teaspoon vanilla extract

In a large pan on low heat toast the walnuts.
Place the sugar and butter in the pan, then stir until the butter is melted.
Add in the vanilla.


Ingredients for the pea layer

2 cups frozen peas, and an additional pea to garnish each cracker
8 ounces reduced fat feta cheese
zest of two organic lemons (washed)
6 Tablespoons lemon juice
6 Tablespoons dill
8 Tablespoons olive oil

Defrost the peas. 
Blend the ingredients for the spread in a food processor or mixer. 


1 box Triscuits (whole wheat wafer crackers)


For the andouille

2 organic andouille sausages, diced, and prepared in a skillet on medium heat.


Assemble

Spread a thin layer of walnuts on each Triscuit.
Add a teaspoon of the pea and feta mixture, then evenly spread.
Top with andouille.
Garnish with a snip of dill.






Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

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