Celebrate the flavors of spring with Vegan Edamame and Pea Pesto Crostini, a flavorful combination of mashed edamame and peas served over crusty bread and topped with seasonal toppings like cucumber and radish.
If it’s not already super obvious that I’m really, REALLY into spring recipes, these Edamame and Pea Pesto Crostini adorned with seasonal toppers should drive the point home.
This easy appetizer recipe is basically an explosion of springtime goodness and I’m not at all sorry about it, not even a little bit.
Why you’ll love this Edamame and Pea Pesto Crostini recipe
Mashed peas on crostini are one of my favorite appetizers to make this time of year. I just love how the vibrant green hue pops against the toasted bread.
I’ve made several variations of pea pesto crostini over the years; it’s absolutely amazing mixed with ricotta and fresh mint, and you simply must try it layered with burrata and ribbons of basil.
But last weekend I catered a dinner party with kind of an Eastern spin (hoisin glazed salmon, honey+soy glazed carrots, coconut scented rice), and it inspired me to come up with a new creation. Always a good thing, right?
The client asked me to add a couple of appetizers to the menu and I wanted to keep it cohesive but also highlight some seasonal ingredients, so I opted for these lovely Edamame and Pea Pesto Crostini.
Tossing edamame into the mix really gave it a lovely twist! I topped it off with shaved radish and Maldon sea salt, and boom. Asian spring fusion heaven.
The group was a healthy bunch (all fitness professionals), so it definitely didn’t hurt that this version is vegan and loaded with fresh veggies.
Once I got home with the leftovers (much to John’s delight) I decided to play around a bit more and added a sprinkle of edible flowers and shaved radish to some and a combination of thinly sliced cucumber, fresh dill and lemon zest to others.
If you make these Edamame and Pea Pesto Crostini (which you must), don’t skip the crunchy sea salt to finish them off.
Those perfect little crystals add just the right amount of texture and really make those Spring flavors sing.
How to cook Edamame Beans:
You can find edamame beans in different forms—for this recipe, I recommend frozen shelled edamame as those require minimal prep work.
Shelled frozen edamame beans have already been cooked and just need to be reheated for 2 to 3 minutes in a pan of boiling water.
How to cook peas:
For this vegan crostini recipe, it’s easiest to use frozen peas. There’s no need to defrost frozen peas before cooking.
In a microwave-safe dish, combine the frozen peas with a tablespoon of water.
Cover with a lid or paper towel and cook on high for around 3-4 minutes.
Give the peas a stir and continue to cook for 2 minutes if needed. Taste. If they are tender and hot throughout, they are ready.
Tips for making this recipe:
- Don’t worry if the bread is still a bit soft in the middle after baking. It will crisp up once it has cooled down.
- It’s important to let the crostini cool down completely before spreading the pea pesto on top otherwise they might get a bit soggy.
- Make sure to sprinkle the finished crostini with some coarse sea salt. It really takes them to the next level.
Variations on this vegan crostini recipe:
- Try the pea pesto mixed with ricotta and fresh mint, and you simply must try it layered with burrata and ribbons of basil.
- For a non-vegan version, you could also top these with some smoked salmon or trout.
- If you cannot find any edible flowers, you can also top these with some micro greens, watercress or alfalfa sprouts.
Thanks for reading! To keep up with me in the kitchen, follow me on Facebook, Instagram, Twitter and Pinterest. If you make these Edamame and Pea Pesto Crostini, don’t forget to share it using the hashtag #LePetitEats!
Celebrate the flavors of spring with Edamame and Pea Pesto Crostini, a flavorful combination of mashed edamame and peas served over crusty bread and topped with seasonal toppings like cucumber and radish.
- 1 loaf ciabatta bread sliced 1/4 inch thick
- 5 tablespoons olive oil
- 2 cups peas cooked and cooled
- 1 cup edamame cooked and cooled
- 2 garlic cloves grated
- Zest of 1 lemon
- Juice of 1 lemon
- 4-6 Radishes thinly sliced
- Maldon sea salt for garnish
- Edible Flowers optional
- Preheat oven to 350 degrees. Place ciabatta slices in a single layer on a baking sheet and brush on either side with 3 tablespoons of olive oil. Bake for about 6 minutes on each side or until crisp and golden, then remove from oven and allow to cool completely.
- Combine peas, edamame, grated garlic, lemon zest, lemon juice and remaining 2 tablespoons of olive oil in a food processor and pulse until combined. Season with salt.
- Spread pea mixture onto crostini and top with radish, edible flowers and sea salt.
Don't worry if the bread is still a bit soft in the middle after baking. It will crisp up once it has cooled down.
It's important to let the crostini cool down completely before spreading the pea pesto on top otherwise the fat from the cheese might melt into the bread and make it a bit soggy.
Make sure to sprinkle the finished crostini with some coarse sea salt. It really takes them to the next level.