Spring Pea Crostini Recipe
Spring Pea Crostini Recipe photo by Taste of Home
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Spring Pea Crostini Recipe

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Peas are an amazing power veggie full of flavor and nutrients. Use them with parsley for a colorful and crunchy topping on toast. —Ana Maria Avellar, Newport Beach, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:40 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 40 servings


  • 40 slices French bread baguette (1/4 inch thick)
  • 3 cups fresh or frozen peas
  • 2 cups packed fresh parsley leaves
  • 3/4 cup plain Greek yogurt
  • 5 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup crumbled goat or feta cheese
  • Thinly sliced fresh basil or whole parsley sprigs

Nutritional Facts

1 appetizer: 43 calories, 3g fat (1g saturated fat), 3mg cholesterol, 65mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein.


  1. Preheat broiler. Place baguette slices on ungreased baking sheets. Broil 3-4 in. from the heat 1-2 minutes or until golden brown.
  2. In a large saucepan, bring 6 cups salted water to a boil. Add peas; cook, uncovered, 3-4 minutes or just until tender. Drain.
  3. Place peas and parsley in a food processor; process until chopped. Add yogurt, 3 tablespoons oil, garlic, salt and pepper; process just until blended.
  4. To serve, spread pea mixture over baguette slices. Drizzle with remaining oil; top with cheese and basil. Yield: 40 appetizers.
Originally published as Spring Pea Crostini in Taste of Home April/May 2015, p44

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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