We’ve been busy. I promise. But we did find the time to try out these babies taken from Nigella Express and they are mmm, mmm, good! I couldn’t find the pumpernickel bread anywhere in Moscow (Idaho) where I was making them, so I just used a regular old baguette and toasted slices in the oven prior to making the avocado/pea mixture. I may have also topped them with some fresh ground pepper. I can’t help it, pepper is the best season out there! My father in law (we were visiting them) was teasing me about making “Scarlet Lillie stuff” as I prepared these. I told him that they were way to simple to post. In retrospect, I knew that is exactly why I needed to post them.
- 1 ripe avocado
- 2 tablespoons lime juice
- ½ clove garlic, minced
- 2 4.9-oz cans sweet green peas, drained
- 1 teaspoon kosher salt or ½ teaspoon table salt
- 30 small pumpernickel rounds or 8 regular pumpernickel slices, each cut into 4 little squares
Spoon out the flesh of the avocado and put it in a food processor; add the lime juice and the garlic.
Add the drained peas and salt and then process until you have a Kermit-colored puree.
Spread the pumpernickel rounds softly with the avocado and pea mixture and arrange on a large platter for serving.