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    Home » Recipes » Pea and Mint Crostini with 'Nduja

    Pea and Mint Crostini with 'Nduja

    Published: Apr 30, 2019 · Modified: Apr 15, 2022 · by Debra with Leave a Comment · 947 words. About 5 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    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!

    Tartines and crostini with fresh spring peas mixed with mint and lemon and topped with nduja are displayed on a baking sheet.

    This post contains affiliate links. If you purchase through my links I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    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.

    Jump to:
    • Ingredients
    • How to make it
    • FAQs
    • Related Recipes
    • Recipe

    Ingredients

    • 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 it

    Adapted from How to Eat a Peach by Diana Henry

    Turn on the broiler.

    Slice bread about ½ inch thick and lay them out on a sheet pan.

    Slices of baguette drizzled with olive oil are arranged on a baking sheet.

    Drizzle bread slices with olive oil on both sides.

    Toasted slices of baguette and sourdough bread on a baking sheet.

    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.

    A food processor containing peas, lemon zest, garlic and fresh mint.

    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.

    A glass bowl with pea and mint puree sits on a white surface. A blue spatula with a metal handle is in the bowl.

    Spread pea mixture onto toasted bread slices. Break 'nduja into small pieces, placing 2 - 3 chunks on each slice of bread.

    A plate of crostini with peas, mint and nduja along side a wine bottle and two glasses filled with rosé wine.

    Season with salt and pepper, and top with remaining lemon zest.

    Pour yourself some wine and enjoy!

    FAQs

    What is 'Nduja?

    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.

    Related Recipes

    Try these spring recipes!

    • 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

    Five pea crostini topped with n'duja on a white plate.

    Pea and Mint Crostini with N'duja

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Diet: Low Lactose
    Keyword: Crostini with peas, pea crostini
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 6 people
    Calories: 245kcal

    Equipment

    • sheet pan
    • food processor

    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
    US Customary - Metric
    Prevent your screen from going dark

    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.
     
     
    This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 245kcal | Carbohydrates: 31g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 259mg | Potassium: 209mg | Fiber: 4g | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 27.8mg | Calcium: 53mg | Iron: 2.2mg

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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