PEA AND ROASTED-GARLIC CROSTINI
WITH OLIVES AND PECORINO CHEESE

"A perfect mix and match: the sweetness of peas and garlic, the salty bite of Pecorino and olives, the gratifying crunch of toasted baguette."

1 head garlic
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large French baguette, sliced into 1/4-inch slices
Salt and freshly ground pepper
1 pound fresh peas, shelled, or 1 (10-ounce) package frozen peas
1/4 cup slivered black olives
1/4 cup grated Pecorino cheese

Preheat oven to 400 degrees F.

Cut top third off garlic head. Rub cut garlic with 1 teaspoon olive oil and wrap in foil. Roast in oven 45 minutes. Remove foil from garlic; allow to cool. In a medium bowl, squeeze pulp from cloves; set aside.

Meanwhile, using 1/4 cup olive oil, brush baguette slices; place on baking sheet. Toast in oven until golden brown, 4 to 7 minutes. Remove; cool to room temperature.

Bring 1 quart salted water to a boil; blanch peas, 6 to 8 minutes. Drain and place in bowl with roasted garlic and remaining 1/4 cup olive oil. Smash peas and garlic with fork until just chunky. Stir in olives and cheese. Season with salt and pepper. Serve with baguette slices.

Makes 4 servings
Created by Rori Trovato
Source: O, The Oprah Magazine, May, 2004