4.7 from 9 votes
Smashed Peas on Toast with Mint and Aleppo Pepper
This easy recipe uses simple ingredients to make a flavorful and nutrient-dense appetizer, snack, or breakfast.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.