Smashed Peas on Toast with Mint and Aleppo Pepper

Name: Smashed Peas on Toast with Mint and Aleppo Pepper
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 20 small toasts
Ingredients: 2 cups shelled peas; extra virgin olive oil; 2 garlic cloves; 1 lemon; 2 ounces Feta; Small bunch of fresh mint; 1 loaf ciabatta or baguette; Aleppo pepper; kosher salt; black pepper

User Reviews

4.7

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
20 small toasts
Calories
537 kcal
Course
Breakfast, Appetizer, Lunch
Cuisine
American-Mediterranean Fusion

Smashed Peas on Toast with Mint and Aleppo Pepper

Travis Ward

Report

This easy recipe uses simple ingredients to make a flavorful and nutrient-dense appetizer, snack, or breakfast.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

2 cups shelled peas (frozen or fresh)
extra virgin olive oil
2 garlic cloves, minced
1 lemon, zested and juiced
2 ounces Feta, plus more for garnish
Small bunch of fresh mint, leaves finely chopped
1 loaf ciabatta or baguette (about 10 ounces), sliced (see note)
Aleppo pepper, for garnish
kosher salt
black pepper

Add to Shopping List

Instructions

Cook the peas: Bring a medium saucepan of salted water to boil. Add the fresh or frozen peas and cook until tender, about 2 minutes. Drain the peas in a colander and rinse with cold water to prevent further cooking.
Prepare the smashed pea mixture: In a food processor, add the peas, 2 tablespoons olive oil, garlic, and lemon zest and juice. Crumble in the feta. Set aside a sprinkle of mint leaves for garnish, then add the remaining chopped mint to the food processor. Pulse until you form a coarse purée. Season with salt, pepper, and more lemon juice to taste. Remove the blade and cover until you’re ready to spread over the ciabatta toasts (up to overnight).
Prepare the toasts: Brush the bread with olive oil and place in a griddle pan over medium-high heat. Toast until crisped and browned on both sides, about 2 minutes per side. Place toasts on your serving plate.
Assemble and serve the smashed pea toasts: Top each toast with the smashed pea mixture. Garnish each one with more crumbled feta, the reserved mint, a drizzle of olive oil, and a sprinkle of Aleppo pepper. Serve.

Notes

to browse quality Mediterranean ingredients including the
olive oil
and
Aleppo pepper
used in this recipe.
Make the smashed pea mixture up to one day ahead. Store covered in your refrigerator.
I make about 20 1-inch slices for appetizers, or you can make thicker slabs for breakfast.
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
Getting ahead: Make the smashed pea mixture up to one day ahead. Store covered in your refrigerator.
On slicing the bread: I make about 20 1-inch slices for appetizers, or you can make thicker slabs for breakfast.

Nutrition Information

Show Details

Calories 53.7kcal (3%) Carbohydrates 9.4g (3%) Protein 2.5g (5%) Fat 0.8g (1%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 0.05g Monounsaturated Fat 0.1g Cholesterol 2.5mg (1%) Sodium 102.7mg (4%) Potassium 45.8mg (1%) Fiber 1.1g (4%) Sugar 1g (2%) Vitamin A 124.1IU (2%) Vitamin C 8.8mg (10%) Calcium 19.5mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 20small toasts

Amount Per Serving

Calories 537 kcal

% Daily Value*

Calories	53.7kcal	3%
Carbohydrates	9.4g	3%
Protein	2.5g	5%
Fat	0.8g	1%
Saturated Fat	0.4g	2%
Polyunsaturated Fat	0.05g	0%
Monounsaturated Fat	0.1g	1%
Cholesterol	2.5mg	1%
Sodium	102.7mg	4%
Potassium	45.8mg	1%
Fiber	1.1g	4%
Sugar	1g	2%
Vitamin A	124.1IU	2%
Vitamin C	8.8mg	10%
Calcium	19.5mg	2%
Iron	0.3mg	2%