Spring Pea Crostini

Crostini are the best friend of home cooks who need a simple appetizer, fast. In this case, all it takes is slices of toasted French bread, a couple handfuls of peas—delicious fresh, but wonderful frozen, as well—fresh mint, lemon, and a crumble of feta.







  • 1 loaf French bread, cut into ½-inch thick slices
  • 3 Tablespoons olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • 4 Tablespoons Challenge Butter, softened
  • 1 small garlic clove, chopped
  • 2 cups frozen peas, thawed and patted dry
  • ¼ cup crumbled feta
  • zest of 1 lemon
  • fresh mint, for garnish


  • 1

    Preheat oven to 375°F.

  • 2

    Line a baking sheet with aluminum foil and arrange bread slices in an even layer. Brush both sides with 2 tablespoons olive oil and season with salt and pepper. Bake for 5-8 minutes, or until bread is golden brown on the edges but still springy in the center.

  • 3

    Place butter, remaining 1 tablespoon olive oil, garlic, ½ teaspoon Kosher salt, and ¼ teaspoon black pepper in a food processor. Blend until smooth. Add peas and process until smooth and combined.

  • 4

    To assemble crostini, spread each crostini with smashed pea mixture. Sprinkle each with crumbled feta and lemon zest. Garnish with a mint leaf and serve.

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