Garden Pea Crostini with Mint

Spring Greens Crostini

A completely divine dinner at Corso 32 (worth the drive from Calgary – for real) including spring pea crostini with ricotta salata, roasted pine nuts & mint, reminded me of the time I made such a thing, and how easy it was. And it occurred to me that some of you might have access to garden peas, and so sharing this now would be timely. Add arugula, lemon and Parmesan and spoon it over garlicky toasts; if you like, spread them thinly with soft goat cheese first.

crostini

When I make crostini – I know there are hundreds of ways to make little toasts – I like them garlicky, but don’t like rubbing each slice with a cut clove. So instead, I peel and lightly crush a clove of garlic and drop it into a small ramekin of olive oil – the garlic infuses the oil, so that when you brush it on the crostini, it’s nice and garlicky. (You’ll then find yourself pouring the garlicky oil into pans to saute things in, and think of a ton of other uses for it.)

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Garden Pea Crostini with Mint
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4 comments on “Garden Pea Crostini with Mint

  1. Carol S-B
    August 26, 2015 at 10:51 pm

    Easy peasy, hey?
    This looks delicious.

  2. Laurie from Richmond
    August 27, 2015 at 9:13 am

    That looks worth trying

  3. Jules @ WolfItDown
    August 28, 2015 at 11:35 am

    This looks fantastic! I love small crostinis, once you start eating them though, it’s hard to keep your paws to yourself, mmm 🙂 x

  4. ben
    August 29, 2015 at 9:15 am

    Just don’t get clever and leave a bunch of garlic cloves infusing in oil for ages thinking you’ll have a nice supply of garlicky oil for later. The garlic often has some botulism spores from the soil, which can grow beautifully in the anaerobic oil environment. And then you’ll die, which would be sad.

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