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

Pea and Mint Crostini with N'duja

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
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!
Print Recipe


  • 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


  • 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.


  • 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.
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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