Mediterranean Pea Puree Crostini (GF)

A few years ago I was at a food conference where local restaurants shared samples of their menus and we hopped from booth to booth enjoying every bite. One in particular impressed me and I still remember it. A beautiful spring pea puree on a cracker with fresh pea shoots on top. It was a true celebration of the season’s bounty. My Mediterranean Pea Puree Crostini is an homage to that memory – I hope you like it! 

The pea puree is simple to make – frozen and lightly boiled peas pureed with a bunch of the favorite ingredients of mediterranean foods. If you don’t have all the herbs and spices, you can leave some of them out, but use as many as you can. They combine to give you a beautiful blending of intriguing flavors.

If you don’t have a food processor, you can use a blender or even an immersion blender. But the processor or blender gives you the best results, a creamy and luscious puree.

Finding gluten-free baguettes can be quite challenging. Schar makes a good one which you can order online. You can also use a GF cracker to add some texture. You could turn this into a dip served with tortilla chips. Lots of options to choose from.

These Mediterranean Pea Puree Crostini are my favorite appetizer or first course. They are wonderful finger food with cocktails or a delightful beginning to a meal. I love to start a meal with a little something to wake up everyone’s tastebuds!

These crostini are vegetarian, filled with flavor and texture. They are absolutely wonderful and you’ll never mind not having protein in them!

 I literally can’t stop eating these crostini. They are addicting! So rich and full of flavor yet light at the same time. The flavor combination is incredible and I am thrilled to share them with you.

They aren’t the prettiest appetizer, but boy do they make up for it in flavor. I like the look of the strip of Parmesan on top which adds a boost of the cheese in the puree.

Don’t forget that these need to be refrigerated, so only assemble as many as you are planning on eating at one time. The crostini can be left at room temperature in an airtight bag, but the puree needs refrigeration.

I like to float some more olive oil on the top to keep the puree bright green and avoid oxidation. If you don’t mind it turning a little brown, you can skip this step. Just scrape off the top before using the rest of the puree.

With summer barbecues and swim parties happening for the next few months, keep this recipe handy. These Mediterranean Pea Puree Crostini will be one of the favorite appetizers at your gatherings! And because the puree is made with frozen peas you can make it all year long! It will be lovely with a glass of wine later this evening. The perfect way for The Artist and me to relax after a long day.

I hope you have a wonderful weekend and I’ll see you back her next week for Chocolate Monday and another sweet treat! Happy Friday!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Mediterranean Pea Puree Crostini:

• Pea Puree: frozen peas, shallot, green onions, Parmesan, water, lemon zest, fresh lemon juice, basil, thyme, oregano, cumin, coriander, chipotle or smoked paprika, garlic powder, salt, pepper, olive oil
• Crostini: baguette, olive oil, salt
• Optional Toppings: Parmesan, basil, chives, sliced almonds, etc.

PRO Tip:

Since all the herbs and spices get added at the same time, you can pre-measure them into a bowl and then add the contents of the bowl when called for. This makes it easy and fast to get everything seasoned and pureed.

How to make Mediterranean Pea Puree Crostini:

1. Make the Pea Puree: Place the peas in a saucepan and add enough water to partially cover them. Bring to a boil then reduce the heat to medium-low and simmer for about 2 minutes. Strain the peas, discarding the cooking liquid. Transfer the peas to the bowl of your food processor and pulse the peas with the shallot and green onions until broken up. Add the cheese, water, lemon zest and juice, herbs, salt, and pepper. Puree until well combined. Add an additional tablespoon of water (one at a time) if needed.
2. With the motor running, slowly pour in 1/4 cup oil and puree another minute until smooth and creamy. Add another tablespoon of oil if needed. Taste and adjust seasonings. Place the puree in a bowl, press a piece of plastic directly on the surface and set aside.
3. Bake the Crostini: Lay the bread slices on a baking sheet lined with parchment. Brush both side lightly with oil and sprinkle with a little salt, then place on the baking sheet. Bake at 375°F (191°C) until lightly golden, about 4 minutes. Remove from the oven, turn the pieces over and bake another 4 to 5 minutes until lightly golden. Remove from the oven and set aside to cool.
4. To Serve: Spread a little of the puree on the top of each crostini. Then top with your choice of garnishes such as minced chives, minced red bell pepper, slices of Parmesan cheese, sliced almonds, etc. Serve immediately.
5. Store the crostini in an airtight container at room temperature, then place the leftover puree in a container topped with a layer of olive oil. Seal with a lid. Refrigerate up to 4 days. Return to room temperature before pouring off the oil and using the puree on crostini or as a dip.

PRO Tip:

To keep the puree from turning brown with oxidation, pour a small layer of oil on top before sealing with an airtight lid. Return to room temperature and pour off the oil before using the puree.

PRO Tip:

If you wind up with extra puree like I did, you can use it as a form of pesto served tossed hot pasta – deelish!! Add a little more oil if needed to thin the puree and fully coat the pasta.

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• Grater
• Citrus reamer
• Measuring spoons
• Food processor or blender
• Baking sheet pan

Gluten-Free Tips:

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: about 1-1/2 cups puree; 8 to 10 servings

Mediterranean Pea Puree Crostini (GF)

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My Mediterranean Pea Puree Crostini is a bright and beautiful spring pea puree on a crispy slice of bread with shaved Parmesan on top, or your favorite garnishes. It is a true celebration of the season’s bounty, but thanks to using frozen peas, you can enjoy the flavor of spring all year long!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

Pea Puree

• 1 (16 oz; 454g) package frozen peas
• 1/2 tsp kosher salt * (increase to 3/4 tsp if your peas are “no salt”)
• 1 medium shallot, peeled and sliced
• 3 green onions, trimmed and chopped
• 1/3 cup (33g) grated (not shredded) Parmesan cheese
• 1/4 cup (59ml) water, as needed
• Zest from 1 lemon
• 1 tbsp freshly squeezed lemon juice
• 8 basil leaves, chopped
• 2 tsp fresh thyme leaves
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground chipotle or smoked paprika, optional
• 1/8 tsp garlic powder
• 1 tsp kosher salt *
• 1/2 tsp freshly ground black pepper
• 1/3 cup (79ml) olive oil

Crostini

• Fresh baguette cut on the bias into 1/2-inch thick slices (gluten-free if needed)
• Olive oil
• Kosher salt *

Optional Toppings

• Shaved Parmesan
• Julienne or minced basil leaves
• Minced chives
• Sliced almonds

Instructions

1. Set out all the ingredients and equipment and do the prep required. Have everything close at hand so you can add them easily.

2. Make the Pea Puree: Place the peas in a saucepan and add enough water to partially cover them and stir in the 1/2 tsp kosher salt. Bring to a boil then reduce the heat to medium-low and simmer for about 2 minutes until just tender. Strain the peas, discarding the cooking liquid.

3. Transfer the peas to the bowl of your food processor and add the shallot and green onions then pulse about 5 times. Scrape the sides of the bowl. Add in the Parmesan, 1/4 cup (59ml) water, lemon zest and juice, basil, oregano, cumin, coriander, salt, and pepper. Puree until well combined; adding more water if needed, 1 tablespoon at a time, until fully blended. Scrape down the sides of the bowl.

4. With the motor running, slowly pour in 1/4 cup (59ml) of the olive oil and puree for another minute or two until smooth and creamy. Mix in another tablespoon of oil if needed. Taste and adjust the seasonings with more lemon juice, salt, pepper, or other seasonings as needed. Transfer the pea puree to a bowl, press a piece of plastic wrap on the surface to keep a skin from forming, and set aside.

5. Bake the Crostini: Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper and fill it with the bread slices laid flat. Depending on the size of the loaf, a sliced baguette should fit on a single baking sheet. Set up a second sheet if needed.

6. Brush both sides of the bread slices lightly with the oil and sprinkle with a little kosher salt on the baking sheet. Bake until lightly golden and beginning to get crispy, about 4 minutes. Remove from the oven, use tongs to flip each piece over and bake another 4 to 5 minutes or until lightly golden. Remove from the oven and set aside to cool. They will crisp up more as they cool.

7. To Serve: Spread a little of the pea puree on the top of each toasted crostini. You can top each with minced chives, minced red bell pepper, slices of Parmesan cheese, sliced almonds, or other favorite garnishes. Serve within an hour or so. The longer they sit, the less crispy they will become.

8. If not serving immediately, place the crostini in an airtight container and set aside at room temperature. Pack the puree into a small container, cover with a layer of olive oil, and seal with a lid. Refrigerate up to four days. Return to room temperature before pouring off the oil, stirring the puree well and spreading it on the crostini, adding your favorite toppings, and serving.

Recipe found at www.theheritagecook.com

Notes

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

If you wind up with extra puree like I did, you can use it as a form of pesto served tossed hot pasta. Add a little more oil if needed to thin out the puree and fully coat the pasta.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 125Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 8gCholesterol: 7mgSodium: 497mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 3g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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