Whether you’re hosting guests or just preparing an afternoon snack, these teeny tiny crostinis are the cutest way to take a bite out of the last couple weeks of spring. Our resident farmer Andrea Bemis of Dishing Up The Dirt whipped these up from Tumbleweed Farm‘s freshest produce – but you probably already have most of these ingredients on hand! Thick slices of fresh bread, fresh or frozen spring peas, cooling mint leaves, drizzles of olive oil and sprinkles of feta make these babies a huge hit when served at a pre-summer shindig with friends. Best part? They take 10-15 minutes tops to assemble from beginning to end. Now all you need to do is keep yourself from gobbling them up in two bites. Or, you know, not.
When I fantasize about spring in the dead of winter I am always dreaming of my favorite flavor combination: peas and mint! Once our pea plants start producing I feel like a kid in a candy store. I joke with my husband that our peas will never make it into our member’s CSA boxes because I have self-control issues and can’t stop eating fresh peas right off the plant. Nothing beats it!
One of my go-to spring recipes to share with our customers are these simple spring pea crostini. Everyone says they are a huge hit when they prepare them for small gatherings. They celebrate the fresh flavors of the season and are a cinch to whip up. Peas, mint and radishes are all available at the same time, which makes shopping for them at your local farmers market pretty easy. I like to sprinkle the crostini with some fresh and local feta cheese for a little salty bite. Paired with a glass of crisp white wine and some good company and you are all set. Cheers to spring and all of the fresh bounty!
Tumbleweed Farm Spring Pea Crostini
1 loaf of rustic style bread, sliced
1 cup blanched fresh peas OR 1 cup frozen peas thawed
1 clove of garlic
¼ cup fresh mint leaves
1 Tbsp fresh lemon juice
¼ cup + 1 Tbsp extra-virgin olive oil
salt and pepper to taste
drizzle of olive oil
Place the peas, garlic, mint, and lemon juice in a food processor and begin to process. With the motor running slowly add the olive oil and process until well combined. Season to taste with salt and pepper.
Toast the bread slices and spread each slice with 1-2 tablespoons of the pesto. Top each piece of bread with sliced radishes, pea shoots, feta cheese and a drizzle of olive oil.