When life demands a little fancy, just add an “ini.” Having the boss over for drinks? Pour her a martini. Hoping to woo your dinner date? Serve fettuccini. Throwing a dinner party and need an easy, impressive app? Time for some Spring Pea Crostini with Feta and Dill!
Crostini is one of the most straightforward, yet brilliant appetizer concepts. It’s a radically simple idea—small slices of toasted bread heaped with yummy toppings—yet it translates into a pre-meal bite that’s as appropriate for a bare feet, backyard affair as it is for a black tie bash. It’s universally appealing (carbs + tasty toppings = food love for all) and endlessly adaptable.
Today’s springtime version, pea crostini, was inspired by the arrival of fresh produce and my subsequent desire to fill my life with all things green. (Reference the past two weeks: Sundried Tomato Pesto Quiche; Mint Smoothie; Curried Chickpea Hash with Broccoli and Spinach. Clearly, I am digging this fresh spring hue.)
The Best Spring Crostini with Peas
When compared to their spring produce counterparts like fine asparagus or seductive morels, peas are not particularly enticing. Until recently, the mere mention of peas conjured images of my childhood plastic compartmented dinner plate, the squishy pile of canned peas left untouched in the upper right corner, and the adjective I would have most readily used to describe peas was “mushy.”
While I maintain that “mushy” is a still fair assessment of canned peas, this is not the case at all for spring peas, which I will now praise as “fresh,” “vibrant,” and even, “scintillating.” Combined with salty feta and friendly dill, spring peas make a light and lively crostini topping.
To make spring pea crostini with feta and dill, simply mash all of the ingredients together with your fork, lubricate with a little olive oil and lemon, then slather on toasted baguette slices with abandon. I added a baby pinch of red pepper flakes for heat, though for gentler palates, feel free to omit it.
What to Serve with Spring Pea Crostini
- Soup. I served this spring pea crostini alongside my new easy lunch go-to, Campbell’s Organic Sun-Ripened Tomato Basil Bisque. A few weeks ago, I was smitten by a spicy dill tomato soup at the Milwaukee farmer’s market, and it inspired my idea to serve this tomato soup with today’s dill pea crostini. The lightness of the crostini is perfect alongside the steaming soup, and the baguette-factor makes it ideal for dunking. (Don’t worry if some of the pea topping falls in—it’s delicious in the soup too.)
- The Campbell’s Organic line offers six flavors of soup including the sun-ripened tomato, four of which are vegetarian, five of which are gluten free, and all of which are preservative free. I’m forever in need of fast, healthy meal options, so I was happy to add these cartons to my pantry shelves for busy weeks when I simply don’t have time to make a pot from scratch.
More Delicious Recipes with Peas
- Crockpot Vegetable Beef Soup
- Crock Pot Chicken Pot Pie
- Cauliflower Pasta
- Pea Salad
- Creamy Chicken Bacon Pasta with Peas
- Three Pea Ginger Tofu Stir Fry
Whether you are looking for an instant way to make your bowl of soup feel special or a fabulous appetizer to add a little fancy to your springtime soiree, this spring pea crostini with feta and dill is the “ini” you need.
Just don’t be surprised when the plate is fini!
Spring Pea Crostini with Feta and Dill
- 12 baguette slices
- 1 cup peas fresh or frozen
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons finely chopped fresh dill
- 1/3 cup crumbled feta cheese
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, then arrange baguette slices on top in a single layer. Bake until the slices are toasted and golden around the edges, about 10 minutes. Remove from the pan and set aside.
- Bring a large pot of salted water to a boil. Add the peas and quickly blanch, 1 minute for fresh peas or 2 minutes for frozen. Drain peas and transfer to a bowl. Add the olive oil, lemon juice, salt, and red pepper flakes, then mash with the back of a fork. Stir in the dill, then the feta. Top each crostini with a few tablespoons of the pea mixture and serve.
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I’m sharing this post in partnership with Campbell’s. Thanks for supporting the brands and companies that make it possible for me to continue to provide quality content to you!