Mashed Sweet Pea Crostini

Serves 2 - 4 As An Appetizer

We love avocado toast, but it's been in the spotlight for quite some time now. It has even graced the cover of numerous magazines. Avocado, move over. Sweet Pea is the new green. These mashed sweet pea crostinis (aka toasts) are the perfect summer appetizer and an added bonus for new parents – the mashed peas double as baby food! Everybody wins. 


2 cups fresh or frozen organic sweet peas
1 garlic clove
1 TB extra virgin olive oil
½ teaspoon fine sea salt
1 TB butter
French baguette or other hearty bread of your choice cut into ¼" thick slices
Freshly shaved parmesan cheese
Crushed red pepper flakes
Crispy pancetta, finely chopped (optional)


In a medium saucepan, bring 4 cups of salted water to a boil. Add the peas and blanch for 2 minutes. Drain the peas, reserving 2 Tablespoons of the water. Set aside ½ cup whole peas and add the remaining peas to your food processor. Toss in the garlic, olive oil and salt. Pulse 12-15 times, or until just combined – the mixture should be somewhat chunky. If you're mixture seems too thick, then add 1 tablespoon of the reserved cooking water and pulse 5 more times. Stir the whole peas in with the mashed, taste, adjust seasoning if needed and set aside.

Melt butter in a small skillet. Give the bread slices (both sides) a butter bath. Soak 'em up. Then let them toast on medium heat until golden brown. Set aside on paper towel-lined plate.

Spoon the mashed peas onto your beautifully buttered toasts. Garnish with freshly shaved Parmesan, crushed red pepper flakes and crispy pancetta (if using). Drizzle with a little olive oil and serve warm.