Spring Canapes and Cocktails Party

Minted Pea & Fava Bean Crostini Strawberry Mint Vodka Lemonade Cocktails Recipes

Spring is here, and there’s nothing better than gathering a few friends together for a casual get together with some canapés and cocktails featuring the fresh produce of the season. Fava Beans, Baby Garden Peas and Strawberries are a few of my favorites that start popping up in April and May with the first bloom of Spring.

I love to use my KitchenAid® 13-Cup Food Processor for making quick and tasty dips and spreads – I simply toss all the ingredients in the bowl of the food processor and give it a few whirls to make easy canapés and appetizers for sharing with friends.

An easy, fun idea is to serve crostini with a spread made of baby garden peas and fava beans, mixed with roasted garlic, mint, greek yogurt, feta cheese, lemon zest and olive oil. The flavors are bright, and it’s a light and healthy appetizer, perfect for spreading on toast and serving with fresh veggies for dipping.

You can substitute fresh or frozen edamame, or just use spring baby peas if you can’t find fava beans. If you want to create a variety of spreads, use the same base recipe below, but incorporate other flavors and ingredients in place of the beans and peas such as: olives, sundried tomatoes, roasted red peppers, artichokes, white cannellini beans or basil. You can also crisp up some prosciutto or bacon for topping in place of the pancetta, or omit altogether to make it vegetarian and top with extra mint and basil, shaved parmesan cheese and lemon zest.

Pair the crostini with some fruity vodka lemonade cocktails garnished with fresh sliced strawberries and mint – and you’ve got a Spring party in the making!

Minted Pea & Fava Bean Crostini Strawberry Mint Vodka Lemonade Cocktails Recipes

Preheat oven to 425 degrees F. Place garlic cloves on a small baking sheet and roast in the oven for 30-45 minutes until center is soft. Remove from oven and squeeze out the cloves (will be soft pulp). Set aside.

While garlic cloves are roasting, bring a medium pot of water to a boil and cook fava beans for 30-45 minutes until soft and cooked through. Add the frozen peas to the water the last 5 minutes to cook. Drain beans and peas, shock in cold water to stop cooking, drain well and let cool.

Heat 1 teaspoon of oil in a small sauté pan over medium-high heat. Cook pancetta for about 5-7 minutes until crispy. Drain fat and set aside.

Minted Pea & Fava Bean Crostini Strawberry Mint Vodka Lemonade Cocktails Recipes

Prep and measure out the rest of the ingredients (feta cheese, olive oil, greek yogurt, salt and pepper, mint, lemon juice, lemon zest, S&P) in small mixing bowls.

Minted Pea & Fava Bean Crostini Strawberry Mint Vodka Lemonade Cocktails Recipes

Place cooked beans and peas, garlic and mint into the bowl of the KitchenAid® 13-Cup Food Processor. Pulse about 10-15 times until ingredients are coarsely ground.

Minted Pea & Fava Bean Crostini Strawberry Mint Vodka Lemonade Cocktails Recipes

Add water and remaining ingredients (except for cooked pancetta and minced chive garnishes) and process until smooth (adjust amount of water to make the dip smoother or thinner to your taste).

Minted Pea & Fava Bean Crostini Strawberry Mint Vodka Lemonade Cocktails Recipes

Place dip in a small bowl for serving and drizzle with some extra olive oil, fresh cracked black pepper; sprinkle extra lemon zest and minced chives on top for garnish.

Minted Pea & Fava Bean Crostini Strawberry Mint Vodka Lemonade Cocktails Recipes

Lightly toast or grill the baguette slices, then smear each slice with a tablespoon of the dip. Top the crostini with pancetta and more chives.

Minted Pea & Fava Bean Crostini Strawberry Mint Vodka Lemonade Cocktails Recipes

Serve with additional crudités for dipping, fresh fruit and Strawberry Vodka Lemonade Cocktails (recipe follows).

Minted Pea & Fava Bean Crostini

Makes 8 servings

INGREDIENTS

3 garlic cloves, peeled

2 cups frozen fava beans

1 cup frozen baby spring peas

1 teaspoon canola oil

1 cup pancetta, diced

4-5 mint leaves, small to medium

1/4 cup plain Greek yogurt (2%)

1/2 cup Greek feta, drained, large chunks

1/2 cup water

3-4 tablespoons extra virgin olive oil, plus extra for drizzling

4 tablespoons fresh lemon juice

1-2 teaspoons kosher or sea salt (adjust, to taste)

Freshly cracked black pepper

1 teaspoon grated lemon zest plus extra lemon rind, cut into fine strips, for garnish

10 chives, minced fine

DIRECTIONS

Preheat oven to 425 degrees F. Place garlic cloves on a small baking sheet and roast in the oven for 30-45 minutes until center is soft. Remove from oven and squeeze out the cloves (will be soft pulp). Set aside.

While garlic cloves are roasting, bring a medium pot of water to a boil and cook fava beans for 30-45 minutes until soft and cooked through. Add the frozen peas to the water the last 5 minutes to cook. Drain beans and peas, shock in cold water to stop cooking, drain well and let cool.

Heat 1 teaspoon of oil in a small sauté pan over medium-high heat. Cook pancetta for about 5-7 minutes until crispy. Drain fat and set aside.

Prep and place the rest of the ingredients (feta, olive oil, greek yogurt, salt and pepper, mint, lemon, lemon zest) in small mixing bowls.

Place cooked beans and peas, garlic and mint into the bowl of the KitchenAid® 13-Cup Food Processor. Pulse about 10-15 times until coarsely ground.

Add water and remaining ingredients (except for cooked pancetta and minced chives) and process until smooth (adjust amount of water to make the dip smoother or thinner to your liking).

Place dip in a small bowl for serving and drizzle with some extra olive oil, fresh cracked black pepper; sprinkle extra lemon zest and minced chives on top for garnish. Lightly toast or grill the baguette slices, then smear each slice with a tablespoon of the dip. Top the crostini with pancetta and more chives.

Serve with colorful crudités for dipping, extra sliced bread and crackers, fresh fruit and Strawberry Mint Vodka Lemonade Cocktails (recipe follows).

Minted Pea & Fava Bean Crostini Strawberry Mint Vodka Lemonade Cocktails Recipes

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Strawberry Mint Vodka Lemonade Cocktail

Makes 1 serving

INGREDIENTS

1 part vodka

2 parts lemonade

3 parts lemon-lime Seltzer

Strawberries, sliced

Mint leaves, for garnish

Edible flowers, for garnish

DIRECTIONS

Add vodka, lemonade and seltzer water into a cocktail shaker. Mix well until blended. Pour drinks over ice, add fresh sliced strawberries and mint and edible flowers for garnish.

Minted Pea & Fava Bean Crostini Strawberry Mint Vodka Lemonade Cocktails Recipes

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • I love the use of the mint with the peas. Sounds delish!

    • Kristen Hess (The Artful Gourm

      Thanks Scarlet! Hope you enjoy it!

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