Anadama Toast with Pea and Avocado Smash + Watermelon Radish Carpaccio

April 7, 2019

This recipe is inspired by the Avocado Tartine served at High Street on Hudson in New York City. Read Christie’s blog post to learn more about the Anadama bread that is baked daily at High Street by Head Baker, Melissa Weller. Enjoyed for breakfast, brunch or an anytime snack, this toast is the perfect reason to visit your local farmers’ market and welcome spring produce.

Anadama Toast with Pea and Avocado Smash + Watermelon Radish Carpaccio
Serves 2 to 4

Lemony Pea Puree
12 ounces frozen sweet peas, thawed and divided
Zest and juice 1 lemon
Kosher salt
Freshly ground black pepper

1. Separate 4 ounces of sweet peas and set aside in a small bowl. Place the remaining ingredients in a food processor and pulse to combine. Process thoroughly until a smooth consistency forms and no grittiness remains. Add a tablespoon or two of water as necessary and season to taste. Transfer to a medium bowl and set aside.

2. Add the remaining 4 ounces of peas to the food processor and pulse until the peas are lightly chopped but still chunky. Fold in the chopped peas to the pureed pea mixture.

Anadama Toast with Pea and Avocado Smash + Watermelon Radish Carpaccio
1 ripe Hass avocado
1 recipe of lemony pea puree, above
2 tablespoons fresh chives, finely sliced
1/4 cup chopped fresh cilantro
1 tablespoons olive oil plus more for garnish
Kosher salt
Freshly ground black pepper
Watermelon radishes, sliced 1/8” thick with a mandolin and cut in half
Micro purple radish sprouts
4 pieces of Anadama bread from a local bakery, such High Street on Hudson, toasted

1. In a large bowl, mash the avocado with a fork. Fold in the lemony pea puree, 1 tablespoon of olive oil, cilantro, chives, and salt and pepper. Adjust seasoning to taste. We like it peppery and add extra black pepper!

2. Spread the toast with about 1/4 cup of the pea avocado smash and garnish with watermelon radish slices, purple micro radish and a drizzle of olive oil. Serve immediately.