About the Dish

Per Serving
Calories 420
Total Fat 20 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 770 mg
Total Carbohydrates 49 g
Dietary Fiber 6 g
Sugar 7 g
Protein 12 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Rose Cider

Bruschetta is such a great late summer treat, and lemon-thyme is a wonderfully refreshing flavor. We suggest pairing it with a rose cider.

Urban Tree Rose Cider, Atlanta, Georgia

Sauvignon Blanc - Sancerre, France

Sauvignon Blanc is vibrantly acidic, with a crunchy green note that helps complement the thyme and tomatoes (equally acidic). The flavors of lemon, lime leaf and citrus blossoms in the wine will play well with the lemon-thyme mayo, and help bring contrast to its creamy texture.

Pascal Jolivet ‘Sauvage,’ Sancerre, France

METHOD

1
• Heat oven to 425° F. • In a small saucepan, combine field peas and 1/4 teaspoon French Picnic salt. Cover with water, and place over high heat. • When mixture boils. reduce heat. Simmer until peas are tender, 15-20 minutes.
2
MISE EN PLACE • Zest and juice lemon. • Peel and finely chop shallot. • Discard pepper stems and seeds. Dice flesh. • Halve tomato lengthwise. Slice crosswise. • Pick and chop thyme leaves. • Slice ciabatta.
3
• Arrange bread on a baking sheet. Drizzle with 1 tablespoon olive oil. • Toast in oven until golden and crisp on the edges, 6-8 minutes.
4
While bread toasts, in a small bowl, combine mayonnaise, lemon zest and thyme.
5
In a medium bowl, whisk together shallot, mustard, lemon juice, 1 tablespoon olive oil, sugar and 1/4 teaspoon French Picnic salt.
6
• Drain field peas. • Toss peas and peppers in vinaigrette.
7
• Spread bread with lemon mayo. • Top with tomato slices. • Season to taste with French Picnic salt.
8
• Divide tomato bruschetta between 2 plates. • Top with field pea salad, and enjoy!

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