Do you have the same go to appetizer recipes? Are you looking for a different recipe that looks good but is not hard to put together nor does it take a lot of time to put together? This Mashed Pea Crostini is the answer. I saw this recipe from blogger Cook Sister and I wanted to give it a try. I love the green color of the pea mash.
This recipe is put together in less than 10 minutes and I can imagine so many different variations that can be made with peas as the base. The pea mash is mixed with cheese, parsley and spinach for this recipe. I could see exchanging cilantro for the parsley making the mash a little more Mexican. Even kick up the Mexican idea with some jalapenos or some red, yellow or orange bell peppers for great contrast in colors. How about an Italian spin with some roasted grape tomatoes adding a neat red color for contrast to the green peas.
I adapted Cook Sister’s recipe with Satori’s Montamoré cheese. This is a creamy fruity cheese that adds a punch to the peas. I also used fat-free Greek yogurt as my binding agent. This keeps this the Pea mixture lighter. It also lets all the other ingredients shine without taking anything away from them.
- 8 ounces frozen shelled peas, cooked and drained
- 4 ounces Montamore cheese
- 1 Tablespoon finely chopped fresh parsley
- 2 Tablespoons fat-free Greek yogurt
- Salt and pepper to taste
- Crusty bread like a French baguette, sliced
- Bring a small saucepan of salted water to the boil.
- Add the peas and boil vigorously for 2 minutes. Remove to a colander and drain.
- Mash the peas lightly with a masher.
- Do not overdo because you want some of the peas to retain their texture.
- Add the cheese, yogurt and parsley to the peas and mix well.
- Check for seasoning and add salt and freshly ground black pepper to taste.
- Spread a heaping spoonful of the pea mixture on the crusty bread.
- Serve and enjoy!
The peas cooked and drained, and then, mashed.
The Mashed Pea Crostini Plated.