I must admit I’m on a bit of a crostini kick…but y’all loved last week’s recipe for my ricotta + peach crostini so much, that I had to share my newest creation, too! This one starts with the same crusty grilled bread, but layers on a much lighter and brilliantly-colored combo of smashed spring peas, zesty mint and salty parmesan shavings. Perfect for those late summer nights when you don’t even want to turn on the stove… Follow the jump for the incredibly simple & seasonal recipe!
Pea, Mint & Parmesan Crostini
*makes 12 crostini
- 12 thin baguette slices (try to find artisanal loaves from a bakery)
- 1 garlic clove
- 1 cup fresh or frozen peas, thawed
- kosher salt
- 2 tbsp extra-virgin olive oil
- good quality block of parmesan
- a bunch of mint, cleaned
- balsamic vinegar (especially if it’s reduced…yum…)
- Brush baguette slices on both sides with olive oil and grill for 1 minute per side.
- Rub with half a garlic clove to add tons of flavor.
- Blanch peas in saucepan of boiling salted water for 1 – 2 minutes. Drain and transfer to a bowl.
- Season with salt & olive oil, then mash with the back of a fork. Spread 1 tbsp of mixture onto each toast.
- Garnish with parmesan shavings, torn mint, and a few drops of balsamic.
*adapted from bon appétit