Triscuit with Pea and Cotija Spread topped with Andouille



Triscuit with Pea and Cotija Spread topped with Andouille





This recipe will satisfy your appetite for a salty, sweet, and savory snack.  Makes enough for two boxes of crackers.

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 cotija 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.  

2 boxes Triscuits (whole wheat wafer crackers)

For the andouille

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

Assemble

Apply a thin layer of walnuts on each cracker.
Top with a layer of the pea spread.
Then garnish with andouille.







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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