Traditionally made with fresh peas, I've found very little difference between the frozen alternative, and it's much easier to get a bag of frozen than to find shelled fresh. So I start by boiling some frozen peas in salted water for five minutes. Afterward, drain and pour the peas into a blender or food processor. Add the mascarpone, 4 tablespoons of olive oil, and salt and pepper, and blend to a rough paste. Set aside.
Cut your bread into square slices and lightly toast on a baking sheet in the oven under broil, then drizzle with some olive oil.
Spread the pea mixture on the bread, and tear up the mozzarella placing a couple bits on each piece. Sprinkle over the Romano cheese, and drizzle with a bit more olive oil. Serve immediately and get ready for the amazed compliments!
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 6|
|Calories from Fat: 263 (52%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 65.2mg||20 %|
|Sodium 970.9mg||33 %|
|Potassium 228.2mg||6 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 34.6g|
|Protein 22.7g||32 %|
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Calories per serving: 510
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