If you aren’t partial to mint, feel free to replace it with fresh basil, dill, or lemon zest. To make the recipe vegan, omit the Parmesan and adjust the seasonings to taste.
Prep Time 15minutes
Cook Time 5minutes
Total Time 20minutes
1baguettecut into 1/4” slices
2 1/2cupsfresh peasor frozen
1/3cupolive oil+ extra for brushing the bread
1/2cupfreshly grated Parmesan cheese
Preheat your grill to medium-high heat. Brush both sides of your bread slices with the olive oil and cook until golden brown, 1-2 minutes per side. Transfer the bread to a cutting board and rub each piece with the cut sides of the garlic.
Blanch peas in a pot of boiling salted water, just until tender, approximately 1 minute for frozen peas and 2 minutes for fresh. Drain well.
Transfer the peas to the bowl of a food processor and add the olive oil, Parmesan, salt, pepper, and mint leaves. Pulse until the purée reaches the desired consistency. For a chunkier spread it will only need five or six turns in the processor, for a smoother one 10-12 pulses should be enough.
Spread 2-3 tablespoons of the pea purée over each toast. Garnish with additional Parmesan, torn mint leaves, and sea salt, if desired.