Skip to main content
Epicurious
Bon Appétit

Peas, Mint & Parmesan Crostini

By The Bon Appétit Test Kitchen

4.6

(33)

Image may contain Food Bread and Bun
Photo by Romulo Yanes

You can sub in fresh favas or edamame for the peas.

Recipe information

  • Yield

    Makes 12 servings

Ingredients

12 slices of baguette bread
1/2 garlic clove
1 cup fresh or frozen peas, thawed
Kosher salt
2 tablespoons extra-virgin olive oil
Shaved Parmesan
Torn mint
A few drops of balsamic vinegar

Preparation

  1. Step 1

    Grill 12 slices bread and rub with garlic clove.

    Step 2

    Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.

    Step 3

    Drain peas; transfer to a bowl. Season with kosher salt and extra-virgin olive oil and mash with the back of a fork.

    Step 4

    Spread about 1 tablespoon mixture over each toast. Garnish with shaved Parmesan, torn mint, and a few drops of balsamic vinegar.

TagsToastSandwichItalianEuropeanPeaBean and LegumeVegetableParmesanCheeseDairyStarterSnackDinnerNut FreeVegetarianEasyBon Appétit

See Related Recipes and Cooking Tips

Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Raspberry–Brown Butter Skillet Cake
Assembled right in the skillet, no bowls needed.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.