Pea Dill Feta Crostini
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Spring Pea Crostini with Feta and Dill

Yield: 12 crostini
Total Time:
20 mins
An easy recipe for pea crostini with creamy feta and fresh dill. The perfect appetizer for spring and summer!


  • 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


  1. 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.
  2. 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.
Course: Appetizer
Cuisine: American
Keyword: Easy Appetizer Recipe, Spring Pea Crostini with Feta and Dill

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