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Spring Pea Crostini with Lemon Creme

Total Time

Prep: 25 min. Bake: 10 min.


3 dozen

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  • 1 French bread baguette, cut into 36 slices
  • 1 tablespoon olive oil
  • 3 cups fresh peas, shelled
  • 1/4 cup fresh mint leaves
  • 2 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup creme fraiche or sour cream
  • 1 teaspoon lemon juice


  1. Brush baguette slices with oil. Place on ungreased baking sheets. Bake at 400° for 6-8 minutes or until toasted.
  2. Place peas in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain, reserving 3 tablespoons cooking liquid.
  3. Transfer peas to a food processor; add the sugar, mint, vinegar, garlic, lemon peel, salt, pepper and reserved cooking liquid. Cover and process until pureed.
  4. In a small bowl, combine creme fraiche and lemon juice. Spread 2 teaspoons pea puree over each baguette slice; top with 1/4 teaspoon lemon creme.

Nutrition Facts

1 piece: 44 calories, 1g fat (0 saturated fat), 1mg cholesterol, 71mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 0.500 starch.

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