Pea Crostini
Recipe type: appetizer, snack
Prep time: 
Cook time: 
Total time: 
Serves: 6
A note on the ingredients: I have made this dish with freshly shelled peas, but it actually comes out better with frozen peas. It's definitely not worth the effort to shell all those peas in this case. Also, I have made this dish with roasted garlic, which is tasty if you have any handy, but honestly, it tastes just as good with garlic powder. With this dish it is important to taste the final product and to make small adjustments with the flavorings as needed. Sometimes a specific lemon or variety of mint packs more or less flavor than another. So, use my measurements as a starting place, then taste for balance of flavors and add another pinch of zest, mint, garlic, salt, or pepper if needed. Enjoy!
Ingredients for the Pea Purée
  • 1 cup frozen unsalted peas
  • Heaping ¼ teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon fresh mint leaves
  • ½ teaspoon filtered water
  • 2 tablespoons finely grated Parmesan cheese
  • 2 tablespoons olive oil
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon kosher salt, or to taste
  • Several grinds of freshly cracked black pepper
Ingredients for the Crostini
  • 1 baguette bread
  • Olive oil for brushing
  1. Defrosted the peas by soaking in hot water a few minutes, then drain. The peas should be soft and cold. Do not microwave because the peas will turn grey and become shriveled.
  2. Place all ingredients in a small food processor (3 cups) with the chopping blade. If making a single batch with 1 cup of peas, do not use a 14 cup food processor because there is not enough volume of food to touch the blade. Purée until almost smooth, but leave the texture slightly bumpy. Taste and adjust flavorings if needed. Cover and chill in the refrigerator.
  3. Slice a baguette in ½ inch sections and place cut side down on a rimmed baking sheet. Brush one side of each piece of bread with olive oil. Toast the bread in the broiler for about 1 to 2 minutes until lightly brown. Watch carefully, and do not walk away while broiling.
  4. Spread some pea purée on each piece of toast. Serve immediately.
Recipe by Dana's Table at