Peas, Mint & Parmesan Crostini

Hello, I am looking to make these as part of my Christmas canapes, and I was just wondering how far in advance I can make the pea mixture? Thanks!

• Gemcam88

• Cambridge, UK

• 12/22/2019

Easy, pretty and light! But I do prefer the fig and ribiola combo which is from the same article in Bon Appetit and can be found on Epicurious.

• jsbjk

• Winnetka, IL

• 3/7/2019

A huge hit! Tasted fresh and wonderful. The garlic was perfect amount. Biggest "issue" with fresh (not mashed) peas is that they wanted to fall off so you kinda had to be strategic with your fingers when eating them. But so worth that trouble! Next time may try mashing just to see which way I prefer.

• pinkbeauty

• Tulalip, WA

• 7/29/2018

I will definitely make this again. Great flavors. Love the mint with the peas and the suprise bites of balsamic. Doesn't taste Pea-ey - just fresh and bright. (I used fresh peas.)

• dlaviano

• Brooklyn, NY

• 6/29/2015

So delicious! So healthy! So easy to make! Even my husband, who is not a huge pea fan, loved this. We were hosting a dinner party for 20 so I used a food processor instead of a fork, and just added the mint leaves into the mixture. I imagine the balsamic does add a nice extra flavor, but we skipped it and the mint pea spread stood on its own very nicely. Plus (since we live in Brooklyn, a center for dietary restrictions) this is spread good for vegetarians, vegans, gluten free, soy free, nut free etc.

• gaffergirl

• Brooklyn, NY

• 3/6/2015

This is pea heaven, a perfect combination. Most people love this recipe but if they don't eat green veggies, or are put off by the bright green-iness of the topping, then perhaps not. But nothing says a summer night in the garden quite like this.

• vickio21

• Vancouver, BC

• 8/13/2014

I just served it at a small party. The more sophisticated women loved it. It's pea season and I love farm-to-table cooking so I thought this would be a perfect appetizer. But the men wanted nothing to do with them. I thought it was delicious and really enjoyed them. However, I served them again a week later at a Ladies Soiree and only half were eaten. I think the flavor combination is more "exotic" and not suited for average tastes.

• tcmac853

• Los Angeles, CA

• 5/29/2014

圣诞节前我把这个读书俱乐部,和a "foodie" who writes for the food section of our city paper asked for the recipe. Taking it again to an Olympic-viewing party this weekend! Can't imagine how anyone was put off by the color; it is a beautiful green. And also how someone wrote that it's a lot of effort? What could be easier unless it would be taking a lid off a carton of French onion dip? :)

• bumer

• Mt. Lebanon, PA

• 2/6/2014

What a lovely, easy crostini! I've made it two ways, exactly as written (pureed in the food processor instead of by hand though), and last night I put a bit of the mint and cheese in the processor along with the peas, oil and salt. Then, added a touch of mint and shaved parmesan on top of the crossing, along with a very good balsamic. Both ways are terrific. One note - use very good ingredients all the way through - I bought premium frozen peas, used a very good olive oil and parmagiano. Simple recipes like this rely on quality ingredients.

• marstudio

• 11/29/2013

I really really enjoyed this dish, both making, serving and eating! But it wasn't a huge hit with the crowds, maybe because of the color. Be very careful how much you put on the crostini, less is more

• readininnh

• 6/30/2013

Love this! So light, wonderful and easy.

• Anonymous

• Denver, CO

• 6/21/2013

Super easy, wonderful fresh, spring taste, always a huge hit. Also delicious topped with imported proscuitto.

• Anonymous

• brooklyn

• 5/8/2013

Did these for Easter. Very pretty presentation, but not worth the effort. They tasted ok, but nobody considered them a favorite

• Anonymous

• NJ

• 4/2/2013

Guests went out of their way to compliment me on this at our big New Year's Eve party. ! It's snap to make, gorgeous color, lovely taste and was gone within minutes! I set aside bit for us to eat the next day (as I do with all my dishes) and added some leftover boursin cheese. Even better!

• Anonymous

• Wisconsin

• 1/3/2013

this is super simple to make and i've served it at 2 dinner parties and it's a hit: folks love the combination of flavors.

• lisakathleen

• san diego, ca

• 9/8/2012