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 Pea Crostini with Feta and Dill!
Crostini is one of the most straightforward, yet brilliant appetizer concepts (as Whipped Feta Crostini already knows).
- It’s a radically simple idea—small slices of toasted bread heaped with yummy toppings.
- It’s an appetizer that’s somehow equally 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 (basically a cold, miniature variation of Ricotta Pizza).
- AND it’s endlessly adaptable.
Today’s spring pea crostini was inspired by the arrival of fresh produce and my subsequent desire to fill my life with all things green. (However, when fall arrives, I’m all about these Pumpkin Goat Cheese Crostini.)
How to Make Pea Crostini
Made with fresh, vibrant spring peas and combined with salty feta and friendly dill, this elegant and healthy pea crostini topping is both light and lively (like my favorite Pea Salad).
- Baguette. The perfect crusty, yet sturdy, base for large heaping scoops of this delightful pea crostini topping.
- Peas. Rich in fiber, vitamin A, and vitamin C, these little legumes were once my sworn childhood enemy and now a beloved kitchen staple (I’m looking at you Pea, Lentil & Potato Salad with Warm Bacon Dressing).
- Feta. For a little salty, creamy tang (Believe it or not, feta also is amazing in this Watermelon Salad recipe).
- Dill. Tastes like PURE springtime and pairs lovely with the peas and lemon. (It’s also in this Smoked Salmon Dip, another go-to party appetizer in my house.)
- Lemon Juice. For acidity and brightness that compliment the fresh springtime flavor of the peas. (Lemon juice also brightens these Crab Artichoke Toasts.)
- Olive Oil. Adds moisture, healthy fats, and helps bind the pea topping together. If you have high-quality olive oil on hand for special occasions, this is a great time to use it.
- Salt + Red Pepper Flakes. Balances and enhances the flavors and add a little bit of heat.
- Toast the baguette slices.
- Blanch the peas.
- Toss the peas with the remaining ingredients and then mash with a fork.
- Top the toasted bread slices with the pea topping and serve. ENJOY!
If you are looking for 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.
Frequently Asked Questions
Crostini, meaning “little toasts” in Italian, covers a broader category of appetizers where assorted savory toppings or pates are served on top of plain toasted bread. Bruschetta, on the other hand, also has a toast bottom, but it is usually rubbed with garlic while warm and drizzled with olive oil. Bruschetta can be served plain, or commonly with a tomato and basil relish.
Yes! While I love using fresh spring peas when they’re accessible at my local farmer’s market, I’ve also made this recipe many times with frozen peas and it is equally delicious.
If you don’t enjoy feta or don’t have any on hand, goat cheese, crumbled halloumi, or queso fresco would all be suitable alternatives you could experiment with.
- 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.
- TO STORE: Once assembled, pea crostini is best enjoyed within a few hours. Leftover pea crostini topping may be stored in an airtight container for up to 2 days in the fridge.
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