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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.
Course Appetizer
Cuisine American, Vegan
Keyword apps, crostini, healthy, spring, vegan, wine snacks
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!