Among my many farmer’s market purchases this week were fresh chives, with lovely lilac blooms.

Chive flowers are edible, great in stir fries and salads. However, they have a strong onion flavor, so you don’t want to pop a whole bloom in your mouth.

I also purchased some fresh, crisp spring peas. The combination of peas and chives- perfect for a tartine. Tartines are the open faced sandwiches I have shared with you in the past (Ricotta Cheese and Cherry Tomato & Roasted Red Pepper Hummus with Avocado)

The recipe took one trip to the Farmer’s Market + 5 minutes prep time. Easy and yummy, give them a try!

Print Chive Flower and Spring Pea Tartines Ingredients 1/2 cup of fresh shelled peas 1 tablespoon tahini (optional) 1 tablespoon olive oil 1/8 teaspoon paprika A pinch of salt (to taste) 3 slices of bread, crusts removed 2 chive blooms (pull apart) and chopped stems Method Add all the ingredients, except bread and chive blooms, to a food processor or blender. Blend until course. Spread the pea hummus on the bread. Top with chive blooms and their chopped stems to taste. Notes Alternates: If you don't have chive blooms no problem. Use some chopped onions and/or radishes instead. Note: The pea hummus is based on Le Pain Quotidien's. 3.1 http://globalveg.com/2014/05/25/chive-flower-and-spring-pea-tartines/ Copyright: Global Veg