Vibrant Spring Pea and Radish Crostini

This crostini is a celebration of fresh, seasonal produce, perfectly embodying the spirit of World Environment Day. A bright, creamy purée of sweet peas and refreshing mint is spread over crisp toasted bread, then topped with peppery radish slices and delicate microgreens for a delightful crunch. It's a light, flavorful, and visually stunning appetizer that highlights the best of the garden.

Vegetarian

Ingredients

baguette, sliced into 1/2-inch thick pieces
tbsp olive oil, plus more for drizzling
cup frozen or fresh sweet peas
1/4 cup fresh mint leaves
tbsp lemon juice
1/4 cup ricotta cheese
Salt and freshly ground black pepper to taste
small radishes, thinly sliced
1/4 cup microgreens (e.g., pea shoots or radish sprouts)

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside to cool.
Blanch the peas in boiling water for 2 minutes, then immediately transfer to an ice bath to retain their vibrant green color. Drain well.
In a food processor, combine the blanched peas, mint leaves, lemon juice, ricotta cheese, 2 tablespoons of olive oil, salt, and pepper. Process until a smooth, bright green purée is formed.
Spread a generous spoonful of the pea and mint purée onto each cooled crostini slice.
Top each crostini with 2
thin slices of radish and a small nest of microgreens. Drizzle lightly with olive oil and serve immediately.

Chef's Tip & Pairing

For a perfect World Environment Day pairing, serve this with a crisp, unoaked Sauvignon Blanc, whose grassy and citrus notes will complement the fresh mint and pea flavor. A professional tip for maximum color is to add a pinch of baking soda to the blanching water for the peas to ensure they remain a vibrant green.

From the Tini Crostini Collection