When I'm looking for something different for a snack or appetizer, I love making pea crostini. Don't get me wrong; I love hummus and guacamole, but sometimes I just want to change things up. My favorite is to serve this pea purée on toasted baguette bread (crostini). The pea purée also makes a great dip for cut up crudité vegetables. Or put the purée on jicama "crackers" like my friend Judy at Two Broads Abroad.
Pea crostini reminds me of spring with its fresh mint, bright lemon, and green peas. Actually, this dish can be made any time of year because it works really well with frozen peas. In fact, as long as I pick up a fresh baguette, I usually have all the other ingredients in my house, including mint from my garden. No matter how much I neglect my mint plant, it's so persistent that it's always there. Thankfully, I planted it in a pot because mint will try to take over if it's in the ground.
So, whip out a mini food processor, and then this delicious, healthy snack comes together quickly. It's even kid-approved in my house.
| Pea Crostini | Print |
- 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
- 1 baguette bread
- Olive oil for brushing
- 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.
- 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.
- 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.
- Spread some pea purée on each piece of toast. Serve immediately.
Nancy Rose Eisman says
Love this recipe Dana. I had something similar at a restaurant near the Ferry Building - it was really delicious and full of fresh, bright flavors.
Dana @ Foodie Goes Healthy says
Hi Nancy- I love the food around the Ferry Building. It reflects the fresh, flavorful produce of the farmers' market there. When I visit, I always wish I lived there.