Bacon and Pea Crostini

Two types of pretty yummy crostini, if I do say so myself.

Some of you may recall my canape toasts from a previous recipe, which was posted last summer. http://princessbubba.blogspot.ca/2012/08/putting-little-spin-on-thingscottage.html That's how you make the bottom half of the pea and bacon crostini shown in the foreground of the above photo. 

For the crostini in the background of the photo, I roasted some cherry tomatoes in the oven with a little olive oil and balsamic vinegar, squished them, then mixed in some salt, Parmesan and herbes de Provence... but that's another story.

Ingredients for the Pea and Bacon Crostini:
- some homemade canape toasts (as per Bubba's recipe)
- 2 cups of frozen peas, the small ones if possible ( les petite pois)
- 1 garlic clove minced
- 2 tablespoons of plain yogurt
- 1/2 teaspoon each of salt and pepper
- 1 tablespoon of olive oil
- about 1/4 cup pf crumbled feta cheese
- 4 strips of fried bacon, crumbled

Pour the peas into a strainer and defrost them with running warm water. Drain them and dry them with paper towels. In a blender, or with your hand-held immersible whizzer, blend the peas, garlic, yogurt, olive oil, salt and pepper until just combined. You want the texture to remain a little bit chunky. Place the mixture in a small bowl and stir in the crumbled feta. Mound a generous spoonful of the pea mixture on each canape toast and garnish with the bacon.

Editorial note: BTW...'squishing' is a culinary term. At least, it is in my kitchen.