This pea crostini recipe combines the sweetness of spring peas with the zippy freshness of lemon and mint for the perfect bite. Ready in 15 minutes!
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You can have peas without spring, but you can't have spring without peas! With minimal effort, you can whip up these pea crostini that are perfect for enjoying al fresco with a glass of wine.
We'll pair the peas with their good friends mint and lemon to create bright fresh flavors. Spicy N'duja salami adds a smoky contrast.
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Not your average pea crostini!
- Peas combine with lemon and mint for bright spring flavor.
- Use fresh peas or frozen.
- 'Nduja adds a spicy, smoky, unexpected twist.
- Make it on baguette slices for an appetizer, or on larger slices of toasted boule for a lunch-sized tartine.
Ingredients you'll need
- Baguette or store-bought crostini: I prefer to make my own crostini from a baguette or ciabatta loaf. I like the texture better. Store-bought tend to have more of a crouton-like texture, but they will work fine if you are short on time.
- Olive oil
- Garlic: Some for to rub on the warm crostini and some to add to the pea mixture.
- Peas: Fresh (if you're lucky) or frozen are fine.
- Lemon juice and zest
- Fresh mint: Look for mint with bright green leaves that are not wilted or turning brown.
- N'duja: This spicy, spreadable salami can be found in Italian grocery stores and at Whole Foods. You can substitute sun dried tomatoes if you can't find it or prefer to keep it vegetarian.
- Kosher salt and freshly ground black pepper
How to make pea and mint crostini
Adapted from How to Eat a Peach by Diana Henry
Step 1: Make the crostini
Turn on the broiler.
Slice bread about ½ inch thick and lay them out on a sheet pan.
Drizzle bread slices with olive oil on both sides.
Place the bread under the broiler until golden brown. This happens very quickly! Don't walk away. It's best to leave the oven door cracked open, and monitor closely. When bread has browned on one side, flip it over, and repeat on the other side.
When bread is golden brown, remove from oven and rub slices on one side with the whole clove of garlic. Season with some kosher salt and set aside.
Step 2: Make the pea and mint spread
If using fresh peas, blanch them quickly until bright green, then transfer to an ice bath to cool. If using frozen peas, allow them to thaw to room temperature.
In a food processor, add peas, chopped garlic, lemon juice, lemon zest - reserving about ½ teaspoon for garnish, mint leaves, and olive oil. Season with a pinch of salt and cracked black pepper.
Pulse until the mixture is coarse. You don't want pea pureé.
Step 3: Assemble the crostini and top with 'nduja
Spread pea mixture onto toasted bread slices. Break 'nduja into small pieces, placing 2 - 3 chunks on each slice of bread.
Season with salt and pepper, and top with remaining lemon zest.
Pour yourself some wine and enjoy!
FAQ
Nduja - pronounced en-DOO-yah - is a spicy, spreadable salami from the Calabria region of Italy. Made with pork and Calabrian chilis, you can add it to charcuterie boards, use it as a pizza topping, melt it into risotto, use in almost any recipe when you want to add a little spice, smoke, and fat.
More spring recipes
Try these recipes full of spring ingredients!
- Got more peas? Risotto with Peas is the perfect solution.
- Radishes with Radish Leaf Butter will make you wonder why you were discarding those radish tops all these years.
- An Asparagus Tart is made with store-bought puff pastry and is perfect for brunch!
- Gnocchi with Peas and Pesto would make any Italian grandmother proud.
- Soupe au Pistou can brighten a rainy spring day.
Recipe
Pea and Mint Crostini with N'duja
Equipment
Ingredients
- 2 ½ cups fresh or frozen peas
- 2 cloves garlic 1 chopped, 1 whole
- 3 tablespoon fresh lemon juice
- zest of three lemons divided
- 8 mint leaves torn
- ¼ cup olive oil plus more for drizzling bread
- 3 oz 'nduja
- kosher salt and cracked black pepper
- 1 baguette or ciabatta
Instructions
- Turn on the broiler.
- Slice bread about ½ inch thick and lay them out on a sheet pan. Drizzle bread slices with olive oil on both sides.
- Place the bread under the broiler until golden brown. This happens very quickly! Don’t walk away. It’s best to leave the oven door cracked open, and monitor closely. When bread has browned on one side, flip it over, and repeat on the other side.
- When bread is golden brown, remove from oven and rub slices on one side with the whole clove of garlic. Season with some kosher salt and set aside.
- If using fresh peas, blanch them quickly until bright green, then transfer to an ice bath to cool. If using frozen peas, allow them to thaw to room temperature.
- In a food processor, add peas, chopped garlic, lemon juice, lemon zest – reserving about ½ teaspoon for garnish, mint leaves, and olive oil. Season with a pinch of salt and cracked black pepper. Pulse until the mixture is coarse. You don’t want pea pureé.
- Spread pea mixture onto toasted bread slices. Break ‘nduja into small pieces, placing 2 – 3 chunks on each slice of bread.
- Season with salt and pepper, and top with remaining lemon zest.
Notes
- You can find N'duja at Italian markets and sometimes at Whole Foods. If you can't find any or want to keep these vegetarian, substitute sun dried tomatoes.
Nutrition
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
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