The return of the heat (even if it’s at intervals for now) rhymes with the return of the aperitif. When it’s time, I am far from being difficult, a quick drink, cherry tomatoes, biscuits and sausage can very well makemy hapiness. But we must admit that we quickly made the tour …
Not long ago, I spotted the pea hummus recipe oninternet and I immediately thought of making toast with it. So I took advantage that I had a little more of the dough for the preparation of my cereal baguettes to make a bread roll and make these toasts with hummus which tempted me so much. I did not have to think long before opting for goat cheese and shrimp to go with.
I realized these toasts during the long weekend of mid-May when it was sunny and very warm. I had the chance to eat it in the way back from the beach at night and I can tell you that the setting was perfect! These slices reveal the taste of pea and shrimp at first to let up then with goat cheese. Finally, they were very popular and they are called “returns”.
Ingredients (for approximately 8 toasts, it depends on the size of your slices of bread):
– 8 slices of the bread of your choice
– 200 of peas
– 350 g of not peeled shrimps
– 50 g of goat cheese approximately
– 1 tablespoon of almond powder
– 1 good teaspoon of cottage cheese
– Salt, pepper
– Dash of olive oil
Boil water with salt in a pan. Once the water boils, plunge peas and cook about 10 minutes over medium heat. Once cooked, drain and cool. Then place them in a blender with the almond powder, cottage cheese, salt and pepper. Mix until you have a creamy texture. Book.
Peel the shrimp. Heat the oil in a pan over high heat and once the oil is hot, add the shrimp. Add salt, pepper and paprika and cook about 5 minutes until shrimp are lightly colored. Book.
If your bread is not pre-cut, cut slices and begin by spreading some fresh goat cheese. Add the pea hummus over and eventually deposit two shrimps. Add small whole peas if you want and it’s ready.
let’s cook 😉