The english peas were exceptionally good this weekend, and I raced home last saturday with a bag, shelled them quickly and lightly simmered them for about 2 minutes or so with a pinch of salt and sprig of mint.
Then I pureed them in the food processor, squeezed the mush through a sieve and mixed the smooth pea puree with half a Laurel Chenel chevre -- one of the long, fresh ones. This I spooned out onto herb focaccia croutons and decorated with chiffonade of fresh mint. I matched these with some similar croutons topped with smoked salmon/goat cheese mix topped with chopped spring onions. Wonderful appetizer with sparkling wine, and oh, so pretty pastel green and pink.