Pea & Mint Puree, Mushroom & Feta Cheese Crostini

By Luz Landa
January 5, 2016
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Author Notes: An easy & super fast to make appetizer to share with friend and family. Luz Landa

Makes: 12 crostini

for the Pea Puree

  • 1 cup Frozen Peas, thawed
  • 2 tablespoons Olive Oil
  • 2 tablespoons Greek Yogurt, plain
  • 1 teaspoon Fresh Mint
  • 1 teaspoon Salt & Pepper (to taste)
  1. Put all ingredients into your food processor. Pulse until you reach desired texture.
  2. Tip: you can add a bit more olive oil to turn puree into a really silky texture.

to assemble Crostini

  • 1 cup Pea Puree
  • 1 cup Feta Cheese, crumbled
  • 1 cup Sauteed Mushroom (w/ pepper, olive and garlic)
  • 1/3 cup Golden Raising (optional)
  • 6 pieces Cherry Tomatoes, thinly sliced
  • 12 pieces Sliced of toasted bread of choice (I used cilantro bread)
  • 1 tablespoon Olive Oil
  1. Smear a good amount of pea puree over toast.
  2. Add sauteed mushrooms & feta cheese on top
  3. Place a few thin slices of cherry tomates
  4. Decorate with a few golden raisins
  5. Drizzle over a bit of good quality olive oil. Salt and pepper to taste.

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