Tested till perfect Smashed Pea Crostini

Smashed Pea Crostini

The classic combination of mint and peas makes for a lovely summery appetizer bursting with freshness.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

  • rating starrating starrating starrating starrating star
  • Portion size 40 pieces


  • 1 1baguettebaguettes, (about 24 in/60 cm)
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 1 cup 1cupfresh peafresh peas
  • 1 cup 1cupricotta cheese
  • 1/4 cup 1/4cupfinely grated Parmesan cheese
  • 3 tbsp 3tbsppacked fresh mint leaves
  • 2 tsp 2tsplemon juice
  • 1 1clove garliccloves of garlic, minced (optional)
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 oz 2ozParmesan cheese, cut into shavings
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Cut baguette into 1/2-inch (1 cm) thick slices; arrange on baking sheet. Brush with 2 tbsp (25 mL) of the oil. Broil, turning once, until golden and crisp, about 2 minutes. Set aside.

In saucepan of boiling salted water, cook peas just until tender, 2 to 3 minutes. Drain and chill in ice water; drain well.

In food processor, puree together ricotta, remaining oil, grated Parmesan, mint, lemon juice, garlic (if using), salt and pepper. Pulse in peas until crushed but still chunky.

Top each crostini with some of the pea mixture. Garnish with Parmesan shavings.

Nutritional Information Pper piece: about

cal 56 pro 2g total fat 3g sat. fat 1g
carb 4g fibre 1g chol 5mg sodium 114mg
potassium 28mg

% RDI:

calcium 4 iron 2 vit A 2 vit C 2
folate 4
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