Garden Pea Crostini

We recently came home from my cousin’s beautiful country wedding with more than good memories – fresh peas from Unc’s garden.

I had forgotten how delicious freshly picked peas can be. My kids with their little picky fingers were great for helping to shell these peas which we kept eating fresh. We used the last of them on crostini’s inspired by Jamie Oliver’s minty mushy peas, which I have always enjoyed for both fresh taste and minimal effort. I have served these with a burrata cheese but also like it with some salty crumbled feta to balance the sweet taste of the peas. Either way, you have any easy-peasy appetizer. -Steph McVox

Garden Pea Crostini

  • 14 slices of baguette bread, sliced on the diagonal
  • Olive oil
  • Garlic clove, sliced in half
  • 3 Tbsp olive oil, divided
  • 1 bunch green onions, chopped
  • 1 handful fresh mint, chopped
  • 2 cups fresh green peas, shelled (frozen if fresh are not available)
  • 2 Tbsp butter
  • 2 cloves garlic, chopped
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh chives, reserve some for garnish
  • 2 Tbsp fresh lemon juice
  • ¾ tsp sea salt
  • ½ cup crumbled burrata or feta cheese
  1. Prepare crostini: Preheat the broiler.
  2. Brush both sides of each of the bread slices with olive oil and rub with a clove of garlic that has been sliced in half. Broil until golden, about a minute. Transfer the toasts to a platter and start on the peas. (Alternately you can prepare the pea mixture up to a day before.)
  3. Heat 2 Tbsp oil in a pan and add the onions, mint and peas. Cover and leave about 10-15 minutes to steam. Add butter and season with S & P.
  4. If you have an immersion blender, puree the pea mixture in the pan. (If not, remove and use a blender or a food processor or to reduce on extra dishes, use your own muscles and a potato masher) Puree until desired consistency, I like it a little bit chunky. Add remaining olive oil, parsley, chives, lemon juice and sea salt.
  5. Spoon onto toasted crostini’s and sprinkle with feta cheese, chives and S&P.



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