Sweet Pea Crostini
Cuisine: Italian
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
This light and fresh spring appetizer is the perfect way to whet your Easter appetite (without spoiling your dinner).
  • 2 C frozen green peas, thawed
  • ¾ C loosely packed fresh mint leaves
  • ½ C olive oil evenly divided
  • 1 Tbsp white wine vinegar
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 3 Tbsp grated parmesan cheese
  • 1 French baguette cut into 24¼ inch slices
  • ¼ C crème fraîche
  • 3-4 radishes cut into match sticks
  1. Preheat oven to 350ºF. Cut a French baguette into 24¼ inch slices. Using ¼ C, or half of the olive oil, lightly brush both sides of each bread slice with the olive oil. Season with salt and pepper as desired. Bake for 15 to 20 minutes, or until golden brown.
  2. Meanwhile, add the remaining ¼ C of olive oil, the mint leaves, parmesan, white wine vinegar, salt and pepper to a food processor. Blend until the leaves reach a consistency similar to pesto. Next, add the sweet peas to the food processor and blend until chopped.
  3. To assemble the crostini, place one generous teaspoon of the pea mixture on each crostini. Scoop the crème fraîche into a ziplock bag and cut a small hole in one of the quarters and drizzle the crème fraîche onto each individual crostini, in a similar fashion as piping icing. Sprinkle each crostini with the radish match sticks. Serve immediately.*
*Can be made one day ahead - Toast the crostini and store in a ziplock bag. Mix the sweet pea mixture and store in a sealable container in the refrigerator. Assemble just before serving.

One serving is two crostini.
Recipe by Simple Seasonal at https://simpleseasonal.com/recipes/sweet-pea-crostini