Delicious & Easy

Easy, Cheesy Fresh Pea Crostini

Peak-season peas, peppery pecorino, cooling mint and tangy lemon all atop crunchy crostini—essentially spring on toast. Perfect served as an appetizer for a party or as a replacement to your morning avocado toast. Mix it up by subbing favas or edamame for peas.

Ingredients for

Easy, Cheesy Fresh Pea Crostini


1 cup fresh english peas, shelled

¼ cup extra-virgin olive oil (plus more for drizzling)

3 tablespoons grated pecorino romano

¼ teaspoon lemon zest

1 tablespoon lemon juice (juice from half a lemon)

1 clove garlic, minced

15 mint leaves, thinly sliced

1 fresh baguette, cut into ⅓ inch thick slices

1 teaspoon freshly cracked black pepper


Pea shoots

Thinly sliced radishes

Instructions for

Easy, Cheesy Fresh Pea Crostini

Preheat oven to 350°.

Bring a pot of salted water to a boil. Cook peas in boiling water, uncovered, until bright green and tender, about 2 minutes. Drain.

Place cooked peas and olive oil into a bowl. Using the back of a spoon, mash until coarsely ground. Add pecorino, lemon zest, lemon juice, and garlic to the bowl. Continue to mash until reached desired texture. (Optional: Use a blender or food processor instead)

Fold mint into pea mash. Salt to taste and set aside.

Place baguette slices onto a baking sheet. Drizzle with olive oil and bake until pale golden and crisp (8–10 minutes).

Spoon and spread pea mash onto crostini. Garnish with a drizzle of olive oil and freshly ground pepper. To make it extra springy, top with pea shoots and thinly sliced radishes.

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