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).
The Ingredients
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.
The Directions
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.
