Peas, Mint, and Parmesan Crostini

12 slices baguette bread
1 c. fresh/frozen peas
Kosher salt
2 Tbsp. Extra Virgin Olive Oil
shaved Parmesan
torn mint
Bianco White Balsamic 

Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh and 1 minute for frozen. Drain peas. Transfer to a bowl. Season with salt and olive oil and mash with the back of a fork. Spread about 1 tablespoon mixture onto each slice of bread. Garnish with shaved Parmesan, mint, and Bianco Balsamic.

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