Garden Pea Crostini with Mint
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.
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.)
Garden Pea Crostini with Mint
AuthorJulie
Preheat oven to 400°F. Slice the baguette on a slight diagonal into 1/3-inch slices; place on a baking sheet. Pour the oil into a small ramekin and place the garlic clove in it. Use the oil to brush on both sides of the crostini, then bake for 10 minutes, or until pale golden.
Meanwhile, bring about an inch of water to a simmer in a medium saucepan and cook the fava beans or edamame for 3 to 4 minutes. Drain in a colander and run under water to stop them from cooking. If you’re using fava beans, peel off their tough outer skins.
In the bowl of a food processor, pulse the peas, arugula, Parmesan, olive oil, lemon zest and juice and garlic until well blended. If you’d like it smoother and looser, add more olive oil. Season with salt and pepper, if needed.
Spoon the arugula mixture onto the crostini and top with small leaves of (or finely chopped) fresh mint. Serve immediately.
Ingredients
Easy peasy, hey?
This looks delicious.
That looks worth trying
This looks fantastic! I love small crostinis, once you start eating them though, it’s hard to keep your paws to yourself, mmm 🙂 x
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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I love the idea of infusing the oil with garlic instead of rubbing each slice, so much easier and more flavorful.
The pea–arugula–mint combo feels like pure summer on toast. Definitely trying this next time I have fresh peas on hand!
The pea–arugula–mint combo feels like pure summer on toast. Definitely trying this next time I have fresh peas on hand!
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This garden pea crostini sounds so fresh and simple in the best way — I love the idea of blending peas with arugula, lemon, Parmesan, and mint for something bright and seasonal. The garlicky oil trick is especially clever and makes the whole recipe feel easy enough to make on a weeknight, but still elegant enough for guests. I’m definitely bookmarking this for the next time I have fresh peas on hand. By the way, I’ve also been exploring creative web projects like Deltarune Prophecy Maker if you enjoy discovering unique and imaginative ideas online.
This garden pea crostini sounds so fresh and seasonal — I love the combination of sweet peas, mint, lemon, and Parmesan on garlicky toasts. The garlic-infused oil is such a smart touch, too. It’s the kind of appetizer that feels elegant but still easy enough to make on a weeknight. I’m always looking for simple, flavor-packed recipes like this, and it reminds me why small bites can be the best part of a meal. If you enjoy this kind of quick, satisfying food idea, you might also want to check out ??????? for something a little different but equally engaging.
This garden pea crostini looks so fresh and seasonal — the mint, lemon, and Parmesan combo sounds especially bright. I also love the idea of infusing the garlic in olive oil for an easy, flavorful shortcut. It’s the kind of simple appetizer that feels a little fancy without much effort. If you enjoy this style of creative, food-inspired idea, I also share more at Witch Hat Atelier Spell Maker.
This garden pea crostini sounds so fresh and elegant—exactly the kind of simple appetizer I love for spring and summer. The combination of peas, arugula, lemon, Parmesan, and mint is especially appealing, and the garlic-infused oil is such a smart touch. I also appreciate how approachable the method is; it feels restaurant-worthy without being fussy. For anyone who enjoys discovering creative, easy ideas like this, I’d also recommend checking out Online Coloring for a relaxing, creative break.
This garden pea crostini with mint sounds so fresh and seasonal — exactly the kind of simple appetizer I love. I especially like the idea of infusing the olive oil with garlic instead of rubbing each toast; such a smart shortcut, and the peas, arugula, lemon, and Parmesan must make a bright, vibrant topping. For anyone who enjoys easy, flavor-packed recipes like this, Lofi Converter is worth checking out too.
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Shelling fresh peas is basically free therapy — well, until your thumbs quit halfway like mine did last summer, lol. I just queue up podcasts while I shell (trimming ’em down with Audio Trimmer so I skip the boring intros), anyone else turn pea-shelling into a little podcast ritual?
Shelling fresh peas is basically free therapy — well, until your thumbs quit halfway like mine did last summer, lol. I just queue up podcasts while I shell (trimming ’em down with Audio Trimmer so I skip the boring intros), anyone else turn pea-shelling into a little podcast ritual?
The garlic-infused oil trick is lowkey genius, why was I out here rubbing bread like it’s a spa day lmao — also ate six before the photo, zero regrets (btw Key Detector just rescued my lost keys, long story). Anyway who else demolishes the whole tray standing over the counter, just me?? ?
The garlic-infused oil trick is lowkey genius, why was I out here rubbing bread like it’s a spa day lmao — also ate six before the photo, zero regrets (btw Key Detector just rescued my lost keys, long story). Anyway who else demolishes the whole tray standing over the counter, just me?? ?