Pickled Sugar Snap Pea Crostini

This is a sponsored review from BlogHer and Kraft.


I’m a fiend for sugar snap peas. When they show up at the farmer’s market, I knock everyone else aside and dive right in to the big pile of green, shoving fistfuls into little plastic bags which I bring home and immediately devour.

Why do I love them so much? Their taste is 100% spring. They show up at a very specific time and only last for a few weeks. I used to feel the same way about Cadbury eggs, only sugar snap peas are slightly healthier.

So a few days after gorging on raw sugar snap peas, I noticed that I had—shockingly—a bowlful leftover on my counter. And since this bowlful of sugarsnap peas looked like it was on its way out, I knew I had a choice: (1) eat them right away; (2) or extend their lives by pouring hot vinegar on them.

I opted for option 2, using a pickle recipe that I found on David Lebovitz’s site for pickling red onions (only I eliminated the cloves, the allspice and bay leaves). (I could’ve used this recipe from my archives, too.) It was really just a matter of bringing white vinegar, sugar and salt to a boil and pouring it over the snap peas (which I’d strung, first, by tearing off an end and dragging the string across.) Here they are in their hot vinegar bath:


I let them cool to room temperature, put plastic wrap over the bowl and stuck the bowl in the refrigerator.

The next day, when I had friends coming over for dinner, I had some leftover French bread from when the Big Girls from Big Girls Small Kitchen came over. I sliced it into little crostini and toasted them in the oven (at 270) until they were slightly golden:


Then I decided this would be a great opportunity to develop another recipe for Philadelphia cream cheese; the cream cheese would be a great base on the crostini.

In a KitchenAid mixer fitted with the paddle attachment, I added half a packet of Philadelphia cream cheese (4 ounces), a drizzle of heavy cream (to lighten things up) and a spoonful of sour cream (to add another texture). I whipped that up together with a pinch of salt until everything was light and fluffy:


The rest was easy: I spread the cream cheese mixture on top of each crostini and then took my pickled sugar snap peas and sliced them into chunky pieces, with a few peas spilling out here and there. The combination of the creamy cheese and the tangy, springy peas was very winning! And it became a visually dynamic addition to a whole platter of crostini that I made with the remaining toasts:


You’ll learn more about those other crostini in my next (and final) Philadelphia cream cheese post. In the meantime, go pickle yourself some sugar snap peas!

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