Pea Crostini: The Perfect Spring Appetizer

Pea Crostini | FoodieGoesHealthy.comWhen 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
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.


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