Need a delicious appetizer bursting with fresh spring flavor? Look no further.
Herby pea puree chock full of basil and mint topped on toasted sourdough with vegan ricotta cheese, radishes, and an extra sprinkling of mint. These crostini are sweet, crisp, light and fresh. Perfect to accompany wine sipping and outdoor sitting.
Bri made this recipe, but I can attest it’s a super easy appetizer to make, plus you can throw it together ahead of time and toss it in the fridge until you’re ready to eat.
The sweet flavor of the pea spread paired really well with tangy sourdough, but these would be delicious on a baguette as well.
If you try this recipe let me know by commenting below or tagging me in your photos on Instagram, @namasteandchow!
Spring Pea Crostini
Herby pea puree chock full of basil and mint topped on toasted sourdough with vegan ricotta cheese, radishes, and an extra sprinkling of mint. These crostini are sweet, crisp, light and fresh. Perfect to accompany wine sipping and outdoor sitting.
Servings 4 people
Ingredients
- 2 c frozen peas thawed
- 1/4 cup chopped basil
- 2 Tbs chopped mint 2 Tbs extra for garnish
- 1/2 lemon, juiced
- 2 Tbs olive oil more if needed to get mixture moving in blender
- 1 radish, thinly sliced
- 4 Tbs vegan ricotta I love Kitehill Foods
- half a loaf of sourdough slices cut in half
Instructions
- Preheat oven to 350.
- To make the pea puree, pulse peas, basil, mint, lemon juice, olive oil, and salt in a blender or food process until a thick paste is formed.
- Lightly sprinkle olive oil on bread slices, place on baking sheet and bake until warm and toasty.
- To serve, spread pea puree on toasts, then top with radish, ricotta, and extra mint if desired. Enjoy!