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.
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.
Ingredient Notes
- Peas - 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.
- Garlic - 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.
- Lemon zest and juice - Adds a brightness to the dish.
- Fresh Mint - Using a fresh herb adds wonderful flavor. Mint is strong so start with a little and taste.
- Parmesan cheese - Adds an umami flavor layer to the dish. Can substitute pecorino romano cheese.
- Crostini - Easy to make at home with sliced baguette bread that is toasted with olive oil.
- Other ingredients - Include olive oil, salt, and pepper.
Serving Variations
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 My Well-Seasoned Life.
Top Tips
- Taste the final product and make small adjustments with the flavorings as needed. Sometimes a specific lemon or variety of mint packs more or less flavor than another. 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.
- Pulse when you puree so that the mixture does not become completely smooth. The ideal consistency is lightly textured.
- Use a mini food processor as a 14-cup food processor is too large for 1 cup of peas.
Make Ahead and Storage
Make ahead: The pea puree can be made the day ahead and then refrigerated in an airtight container. Leave out for about 30 minutes before serving. Crostini is best made a little before serving.
Store leftovers: Store pea dip in the refrigerator in an airtight container for up to 3 days. Toasted bread is best the day it is made, but leftovers can be stored at room temperature in a sealed bag.
Freeze: I do not recommend freezing.
Recipe
Pea Crostini
Equipment
Ingredients
Ingredients for the Pea Purée
- 1 cup frozen unsalted peas
- ¼ teaspoon heaping 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
Instructions
- 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.
- Make the puree: 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.
- Toast bread: 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.
- Assemble: Spread some pea purée on each piece of toast. Or serve the purée in a bowl, and let people spread their own. Serve lightly chilled.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
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.