Best 6 Spring Pea Crostini Recipes

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Spring is the season of fresh, vibrant flavors, and there's no better way to celebrate its arrival than with a delicious appetizer like spring pea crostini. Combining the delicate sweetness of spring peas with the tangy freshness of lemon and the crunch of crispy crostini, this dish is a perfect blend of flavors and textures that will tantalize your taste buds and leave you craving more. Whether you're looking for a quick and easy snack, an elegant party appetizer, or a light and flavorful lunch, spring pea crostini is sure to hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

SPRING PEA CROSTINI



Spring Pea Crostini image

Provided by Gaby

Categories     Appetizer

Number Of Ingredients 10

1 10-ounce package frozen peas, thawed
½ cup fresh basil or mint
1 garlic clove
1/3 cup grated California Dry Jack cheese
1 lemon (juiced)
½ teaspoon red pepper flakes
Kosher salt and freshly cracked black pepper to taste
California Burrata cheese
Thinly sliced prosciutto
Toasted Crostini

Steps:

  • In a large food processor, combine the peas, basil or mint, garlic, California Dry Jack cheese, lemon juice, red pepper flakes and salt and pepper. Pulse for 30 seconds. Taste and adjust seasoning as needed.
  • Slather a few tablespoons of the pea pesto on top of the crostini. Add a tablespoon or two of California Burrata cheese and then garnish with a piece of prosciutto.
  • Serve immediately

PEA CROSTINI



Pea Crostini image

An easy pea crostini recipe with fresh spring peas, creamy feta, and fresh dill. The perfect elegant appetizer or side for spring and summer!

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 20m

Number Of Ingredients 8

12 baguette slices
1 cup peas (fresh or frozen)
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons finely chopped fresh dill
1/3 cup crumbled feta cheese

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, then arrange baguette slices on top in a single layer. Bake until the slices are toasted and golden around the edges, about 10 minutes. Remove from the pan and set aside.
  • Bring a large pot of salted water to a boil. Add the peas and quickly blanch, 1 minute for fresh peas or 2 minutes for frozen. Drain peas and transfer to a bowl.
  • Add the olive oil, lemon juice, salt, and red pepper flakes, then mash with the back of a fork. Stir in the dill, then the feta.
  • Top each crostini with a few tablespoons of the pea mixture and serve.

Nutrition Facts : ServingSize 1 (of 12), Calories 62 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 4 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

SPRING PEA CROSTINI WITH LEMON CREME



Spring Pea Crostini with Lemon Creme image

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 3 dozen.

Number Of Ingredients 12

1 French bread baguette, cut into 36 slices
1 tablespoon olive oil
3 cups fresh peas, shelled
1/4 cup fresh mint leaves
2 tablespoons brown sugar
2 tablespoons white vinegar
2 garlic cloves, minced
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup creme fraiche or sour cream
1 teaspoon lemon juice

Steps:

  • Brush baguette slices with oil. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes or until toasted., Place peas in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain, reserving 3 tablespoons cooking liquid., Transfer peas to a food processor; add the sugar, mint, vinegar, garlic, lemon peel, salt, pepper and reserved cooking liquid. Cover and process until pureed., In a small bowl, combine creme fraiche and lemon juice. Spread 2 teaspoons pea puree over each baguette slice; top with 1/4 teaspoon lemon creme.,

Nutrition Facts : Calories 44 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 71mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SPRING PEA AND RICOTTA CROSTINI WITH FAVA BEANS



Spring Pea and Ricotta Crostini with Fava Beans image

"When fava beans are in season, there's nothing like them. Pairing favas with creamy, cheesy peas makes for a yummy bite," says Anne.

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 10

Kosher salt
1 1/2 cups shelled English peas
1 cup shelled fava beans
1 cup ricotta cheese
1/4 cup freshly grated parmigiano, plus more shaved for topping
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
2 tablespoons chopped fresh mint
1/2 teaspoon grated lemon zest
1 baguette, sliced 1/4 inch thick
Flaky sea salt, for topping

Steps:

  • Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
  • In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside.
  • Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute.
  • Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt.

PEA PESTO CROSTINI



Pea Pesto Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Steps:

  • For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
  • For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
  • Top with tomato halves and serve.
  • *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

SWEET PEA PESTO CROSTINI



Sweet Pea Pesto Crostini image

I made a healthier spin on my favorite celebrity chef's recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 20 pieces.

Number Of Ingredients 10

12 ounces fresh or frozen peas, thawed
4 garlic cloves, halved
1 teaspoon rice vinegar
1/2 teaspoon salt
1/8 teaspoon lemon-pepper seasoning
3 tablespoons olive oil
1/4 cup shredded Parmesan cheese
1/3 cup vegetable broth
1 whole wheat French bread demi-baguette (about 6 ounces and 12 in. long)
2 cups cherry tomatoes (about 10 ounces), halved or quartered

Steps:

  • Preheat broiler. Place peas, garlic, vinegar, salt and lemon pepper in a blender or food processor; pulse until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency., Cut baguette into 20 slices, each 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool., To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.

Nutrition Facts : Calories 77 calories, Fat 2g fat (trace saturated fat), Cholesterol 1mg cholesterol, Sodium 190mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Choose fresh, high-quality ingredients: The fresher the ingredients, the better the crostini will taste. Look for plump, green peas, crisp bread, and flavorful cheese.
  • Use a variety of toppings: Don't be afraid to experiment with different toppings for your crostini. Some popular options include roasted red peppers, artichoke hearts, sun-dried tomatoes, and cured meats.
  • Make sure the crostini are crispy: The bread should be crispy on the outside and chewy on the inside. If the bread is too soft, it will be difficult to hold the toppings.
  • Serve the crostini immediately: Crostini are best served fresh out of the oven. If you are making them ahead of time, store them in an airtight container in the refrigerator for up to 2 days.

Conclusion:

Spring pea crostini are a delicious and easy-to-make appetizer that is perfect for any occasion. With a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you are looking for a quick and easy snack or appetizer, give spring pea crostini a try.

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