Photo by Michael Piazza

Let your freezer be the hero here: A package of bacon and some frozen peas are all you need, along with a few herbs and long-storing cheese like Pecorino Romano, for a flavorful and hearty spread that pairs well with light cocktails—and doubles as a dip for raw vegetables in a pinch.

Makes 24

4 slices thick-cut local bacon, cut crosswise into ¼-inch “lardons”
¼ cup extra-virgin olive oil, plus more
2 cloves garlic, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
pinch chili flakes
2 cups thawed frozen peas
sea salt and freshly ground black pepper
zest and juice of ½ lemon
24 crostini (made from a stale baguette, cut sides brushed with olive oil and baked at 350°F for 10 minutes)
block of Pecorino Romano

Sauté bacon until crispy; set aside to drain on paper towels. Pour off all the fat from the skillet (reserve for another use) and add ¼ cup olive oil, garlic, rosemary, thyme and chili flakes. Sizzle, then add peas with 2 tablespoons water. Cook 2–3 minutes, season with salt and pepper, pour into a food processor and pulse until smooth. Add the lemon zest and juice and another drizzle of olive oil; pulse to mix. Spread on toasted crostini, topped with a crisp of bacon and a curl of shaved Pecorino Romano. Garnish with cracked black pepper and more fresh herbs if you like.

This recipe appeared in the Winter 2019 issue as part of a larger story on pantry staple hors d’oeuvres.