Ingredients
- 1 cup(s) shelled peas
- 1/8 cup(s) chopped fresh mint, plus mint leaves for garnish
- 1 tablespoon(s) lemon juice
- 1/4 -teaspoon(s) salt
- 1/8 cup(s) olive oil, plus more for brushing and drizzling
- Crumbled feta, for topping
- Freshly ground pepper
- 1 baguette, cut into 24 slices
Preparation
Step 1
Preheat broiler. Meanwhile, fill a medium pot with 2 inches of water and bring to a boil.
Add 1 cup shelled peas and cook peas until tender and bright green, about 1 minute.
Transfer to a colander, rinse under cold water to stop cooking, and drain well. Transfer peas to a food processor; add 1/8 cup chopped fresh mint, lemon juice, and 1/4 teaspoon salt and pulse until coarsely chopped.
With motor running, add olive oil in a stream until combined. Cut a baguette into 24 slices and brush olive oil onto both sides of each.
Broil until golden, 4 minutes, flipping bread halfway through.
Remove crostini from oven and top each slice with 2 teaspoons of pea mixture. Garnish with a couple small leaves of fresh mint, crumbled feta, freshly ground pepper, and a drizzle of olive oil.