Time: 25 minutes
Yield: 20-30 canape servings

 Crostini

1 baguette, sliced ¼ inch thick
¼ cup OLEA’s Olive Wood Smoked Infused Olive Oil

 Leek and Pea Purée

2 leeks, sliced thinly
2 cups frozen green peas
¼ cup + 1 tbsp OLEA’s Olive Wood Smoked Infused Olive Oil
⅓ cup half and half cream
1 tbsp salt
Cracked black pepper

 Whipped Feta

400g feta, drained
¾ cup greek yogurt
3 tbsp OLEA’s Olive Wood Smoked Infused Olive Oil

 OLEA’s Denissimo Dark Balsamic Vinegar

 

  Prepare Crostini

1. Preheat oven to 350 degrees fahrenheit
2. Lightly brush each baguette slice with OLEA’s Smoked Olive Wood Olive Oil on both sides. Place on a baking sheet.
3. Bake for 15 minutes, turning once.

 Prepare Leek and Pea Purée

1. Thinly slice leeks and reserve ¼ cup for garnish.
2. Cover peas with water in a microwave safe bowl and microwave on high for 2 minutes. Drain. Reserve 2 tbsp for garnish.
3. Heat ¼ cup OLEA’s Smoked Olive Wood Olive Oil in a large frying pan on medium high.
4. Sauté leeks in oil for 1-2 minutes, until leaks turn translucent, but do not brown. Add peas and sauté a further 2-3 minutes. Season with salt and pepper. Add cream. Blend until smooth.
5. Using the same pan, add the additional 1 tbsp OLEA’s Olive Wood Smoked Infused Olive Oil and the ¼ cup reserved leaks. Fry on high until golden brown. Remove from heat and rest on a paper towel.

 Notes:

*leeks should be sliced from the bottom up. Only the white and light green parts should be used. The dark green leaves can be discarded.

 Prepare Whipped Feta

1. Put olive feta, greek yogurt, and olive oil in a large bowl and beat with a hand mixer or stand mixer until well combined and spreadable.

 Serve

1. Spread leek and pea purée alongside the whipped feta on a plate. Garnish with reserved peas and fried leaks. Drizzle with OLEA’s Denissimo Dark Balsamic Vinegar. Serve with crostini.