Summer time for me means sipping chilled wine on the patio and munching on vibrant trays of foods with family and friends. Trays of crostini are fun to make and can offer a wide variety of flavors. One of my favorite, and usually most unexpected, is Lemony Pea Mash Crostini.
Lemony Pea Mash uses vibrant green peas with garlic and lemon to make a crunchy crostini that varies in taste and texture.
Just look at the color, I know you want one! I can tell you exactly what will happen when you put Lemony Pea Mash Crostini on a platter. Everyone will avoid them.
Why? Cause no one knows what they are! But one brave soul (maybe even you to get the pea mash rush started) will take a bite, tell everyone else how fabulous they are and then you won’t be able to keep the serving platter stocked.
Mashed peas aren’t really a thing here in the states, but in the UK mashed peas, especially with fresh mint, are a common side dish. I didn’t use mint in mine but opted for a sweet and slightly spicy with the acidity of lemon instead.
The mashed pea element can be made days ahead of time. Then slather onto your crostini right before serving and you’ll be ready to go!
Serve chilled or room temperture, you can’t really hurt them. I like to serve mine with a crisp, white wine.
Make a beautiful crostini platter and pair them with:
If you are looking for even more fabulous appetizers, snag a copy of my Easy Appetizers Beyond Dips Mini-Cookbook. Available here for only $0.99, one of these fun and festive appetizers sure to be the hit of any gathering!
- 2 cups frozen peas thawed
- 2 garlic cloves coarsely chopped
- 1/4 flat leaf parsley
- 3 tablespoons virgin olive oil divided
- 1/2 teaspoon salt
- 1/2 cup water
- Zest of two lemons divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon crushed red pepper
- 20 crostinis
- Combine peas, garlic, parsley, 1 tablespoon virgin olive oil, salt and water to a medium sauce pan. Bring to a simmer, stirring for 5-7 minutes or until parsley is wilted and garlic is starting to soften.
- Strain, reserving liquid, and add solids to a food processor. Add zest of one lemon, lemon juice and remaining two tablespoons virgin olive oil to mixture and puree. Mixture will be a paste, add reserved liquid until it is a spreadable consistency.
- Remove and refrigerate until ready to serve.
- When ready to serve, spread generously on a crostinis. Sprinkle with crushed red pepper and remaining lemon zest. If desired, drizzle with additional virgin olive oil.
If you've tried this recipe, come back and let us know how it was!
Adapted from Bon Appetite.