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Sweet Pea Crostini

Yield Makes 24 servings
Sweet peas are in season--just in time for your next spring gathering. Offer nibbles of Sweet Pea Crostini to celebrate the abundance of this bright green gem.


  • 4 green onions, sliced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 1/2 cups blanched fresh sweet peas
  • 2 teaspoons fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons chopped fresh basil
  • Salt and pepper to taste
  • 24 French baguette slices, toasted
  • Balsamic vinegar
  • Shaved Parmesan cheese

How to Make It

  1. Sauté green onions and minced garlic in hot olive oil 2 minutes. Add peas and lemon juice; cook until heated. Remove from heat; stir in freshly grated Parmesan cheese and basil. Add salt and pepper to taste. Pulse in a food processor until coarsely chopped. Spoon onto toasted French baguette slices. Drizzle with balsamic vinegar. Top with shaved Parmesan cheese.

  2. How to Blanch Peas: Cook desired amount of fresh sweet peas, snow peas, or sugar snap peas in boiling salted water to cover 1 to 3 minutes or until crisp-tender; drain. Plunge into ice-cold water to stop the cooking process; drain.