How to Make Easy Cheesy Fresh Pea Crostini (Video)
Simple, seasonal ingredients yield a major flavor payoff in these crispy, creamy, tangy, peppery pea toasts.
Peak-season peas, peppery pecorino, cooling mint and tangy lemon all atop crunchy crostini –– essentially spring on toast.
Perfect served as an appetizer for a party or as a replacement to your morning avocado toast. Mix it up by subbing favas or edamame for peas.
Ingredients
- 1 cup fresh english peas, shelled
- ¼ cup extra-virgin olive oil (plus more for drizzling)
- 3 tablespoons grated pecorino romano
- ¼ teaspoon lemon zest
- 1 tablespoon lemon juice (juice from half a lemon)
- 1 clove garlic, minced
- 15 mint leaves, thinly sliced
- 1 fresh baguette, cut into ⅓ inch thick slices
- 1 teaspoon freshly cracked black pepper
Optional garnishes:
- Pea shoots
- Thinly sliced radishes
Instructions
Preheat oven to 350 degrees.
Bring a pot of salted water to a boil. Cook peas in boiling water, uncovered, until bright green and tender ~2 minutes. Drain.
Place cooked peas and olive oil into a bowl. Using the back of a spoon, mash until coarsely ground. Add pecorino, lemon zest, lemon juice, and garlic to the bowl. Continue to mash until reached desired texture. (Optional: Use a blender or food processor instead)
Fold mint into pea mash. Salt to taste and set aside.
Place baguette slices onto a baking sheet. Drizzle with olive oil and bake until pale golden and crisp (8-10 minutes).
Spoon and spread pea mash onto crostini. Garnish with a drizzle of olive oil and freshly ground pepper. To make it extra springy, top with pea shoots and thinly sliced radishes.
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