Miso-basil pea dip

Saturday night we threw a successful surprise party for a dear friend. We invited lots of friends and turned it into a potluck. Our friend Critter is leaving in January to work on organic farms in Europe. I envy his adventure, but am very sad to see him go for 9 months.

I made this quick and easy dip for the occasion. It's a great alternative to hummus, and festive during
the holiday season.

Miso-basil pea dip 
1 tsp miso (dissolved in hot water)
juice of 2 lemons
2 cups basil
1 bag frozen green peas
1/2 tsp maple syrup
1/2 c water
3 tbsp olive oil

Pour the peas into a pot, cover with water, and cook until tender. Dissolve miso in hot water. Put miso, basil, lemon juice, maple syrup, water, and peas into a blender. Blend until smooth. Add the olive oil and blend again. Add more water if needed.

Garlic Crostini
1 french baguette
1/2 - 1 cup olive oil (depending on size of baguette)
dash of salt and pepper
1 garlic clove, cut in half

Preheat oven to 350. Cut baguette into thin slices. Add salt and pepper to olive oil. Brush each baguette slice with olive oil mixture. Don't forget to brush both sides. Put on a baking sheet and put into the oven. Flip the baguette slices after about 5 minutes, so each side gets nice and toasty. When they are lightly browned, remove from oven. Grab the garlic clove and rub on each toast.

Serve the miso-basil pea dip with these garlic toasts (pictured with crackers above). A great dish to bring to a party.