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Edamame+Pea Crostini
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.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 -10 crostini
Calories 200 kcal
Ingredients
- 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
Instructions
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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.
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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.
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Spread pea mixture onto crostini and top with radish, edible flowers and sea salt.
Recipe Notes
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.