Author Notes
An easy & super fast to make appetizer to share with friend and family. —Luz Landa
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Ingredients
- 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)
- 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
Directions
- for the Pea Puree
-
Put all ingredients into your food processor. Pulse until you reach desired texture.
-
Tip: you can add a bit more olive oil to turn puree into a really silky texture.
- to assemble Crostini
-
Smear a good amount of pea puree over toast.
-
Add sauteed mushrooms & feta cheese on top
-
Place a few thin slices of cherry tomates
-
Decorate with a few golden raisins
-
Drizzle over a bit of good quality olive oil. Salt and pepper to taste.
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