Ingredients
Scale
For the Crostini:
- 1 baguette, sliced into ½-inch rounds
- 2 tbsp olive oil
- 1 garlic clove, halved
For the Pea and Mint Spread:
- 1 cup fresh or frozen peas
- ¼ cup fresh mint leaves
- ¼ cup ricotta cheese (or feta for a tangy twist)
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt & black pepper to taste
Optional Toppings:
- Crumbled feta or goat cheese
- Microgreens or arugula
- Lemon zest
- Chili flakes
Instructions
Step 1: Prepare the Crostini
- Preheat oven to 375°F (190°C).
- Arrange baguette slices on a baking sheet.
- Lightly brush with olive oil and bake for 8-10 minutes until golden.
- Remove and rub with garlic for extra flavor.
Step 2: Make the Pea and Mint Purée
- If using frozen peas, blanch them in boiling water for 1-2 minutes, then rinse with cold water.
- In a food processor, blend peas, mint, ricotta (or feta), lemon juice, olive oil, salt, and pepper until smooth.
Step 3: Assemble the Crostini
- Spread a generous layer of the pea mixture on each crostini.
- Garnish with cheese, microgreens, or lemon zest.
- Drizzle with olive oil and serve immediately.
Notes
- Make-Ahead: Pea purée can be made up to 2 days in advance.
- Storage: Store leftover purée in an airtight container in the fridge for up to 2 days.
- Gluten-Free Option: Use gluten-free bread or crackers.
- For Extra Creaminess: Add avocado to the spread.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Appetizer
Nutrition
- Calories: ~120 kcal per crostini