Sweet-Pea Canape by Bambang Sapto Utomo

Bean, Toasting

Ingredients

Red bean (Fresh baby peas would be better)	15 ounce
Water	¾ cup
Chilled heavy cream or milk	½ cup
Salt	¼ tsp
Black pepper	⅛ tsp
Parmesan Cheese	1 tsp
Baguette	1 pcs
Eggs very thinly sliced eggs	6 pcs
Celery leaves	50 gr
Red cherry tomatoes	200 gr

Direction

1. Put oven rack in middle position and preheat oven to 375°F.
2. Simmer peas with water in a 1 ½- to 2-quart saucepan, covered, until tender, about 5 minutes.
3. Purée peas with water in a food processor (do not use a blender) until very smooth.
4. Force purée through a fine-mesh sieve into a bowl, discarding solids, then chill until cold.
5. Beat cream with salt and pepper in another bowl until it holds stiff peaks, then fold in pea purée and cheese until just combined.
6. Chill pea mousse, covered, while making toasts.
7. Cut 24 very thin slices from baguette, then halve slices.
8. Toast slices in 1 layer on a baking sheet in oven until edges are golden, 7 to 9 minutes. Cool toasts completely on a rack.
9. Spoon a dollop of mousse onto each toast, then top with a small piece of smoked beef (torn from a slice). Serve immediately.