Smashed Pea and Stracciatella Crostini

5 from 2 votes

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Smashed Pea and Stracciatella Crostini

Smashed Pea and Stracciatella Crostini

THIS pea crostini is everything! I am absolutely here for these smashed pea and stracciatella crostini’s.

These savory pea crostini’s make a perfect appetizer recipe. The bright green color is just gorgeous. The pea purée is flavorful and easy to make! They are perfect for any occasion, but absolutely perfect for Spring and Easter coming up!

We’re topping our pea crostini’s with even more cheese: some sharp, nutty pecorino to bring it all together. Two’s better than one kind of cheese, right?

Smashed Pea and Stracciatella Crostini

What is stracciatella?

Stracciatella is an Italian cheese product made from pulled mozzarella curds, mixed with heavy cream. It is creamy and delicious!

You can substitute with burrata (or even ricotta) if you need!

Smashed Pea and Stracciatella Crostini

Key ingredients for your crostini

Peas: you can use both fresh or frozen! They are just beautiful and green when they are blanched! Optional to blend it up with some basil as well to make a pea pesto! But if not, you can totally just fork it and pour it over your toasts. Alternatively, you can also pulse the peas in a food processor, if you don’t want to fork it yourself.

Stracciatella: this creamy dreamy cheese is so good! Mixed with salt and pepper on toasts, it’s epic! Can totally use burrata if you prefer to sub this out here!

Pecorino cheese: We’re also finishing off the toast with pecorino, I like the nutty and sharp taste it gives to garnish! (Like a few tablespoons but adjust to your preference!)

Bread/Toast/Baguette Slices: you can use your favorite! Some favorites are also ciabatta bread. The opportunities are endless!

And of course, extra-virgin olive oil, kosher salt, black pepper.

Smashed Pea and Stracciatella Crostini

Steps to make this recipe

Make your toasts

Begin by preheating your oven to 400 degrees. Slice your toasts into rounds and add on a baking sheet. Drizzle on olive oil, salt and pepper. Toast for 10-12 minutes until toasted throughout! Set aside when done.

Blanch your peas

In the meantime, get an ice bath ready, and boil a pot of water, and add in your frozen or fresh peas for around 1 1/2-2 minutes, a minute or two more for fresh peas. Drain immediately, and add in an ice bath. Dry with paper towels.

Smash your peas!

Add your peas in a medium sized bowl with salt, pepper, lemon juice, lemon zest, extra virgin olive oil and start smashing with the back of your fork. You want your peas chunky, but not all of them completely smashed, so take your time doing that until you reach your desired consistency. Set aside.

Get your cheese ready!

In another small bowl, add your stracciatella cheese (or burrata), and mix in a drizzle of olive oil, salt and pepper until creamy.

Now time to assemble your sweet pea crostini!

Take your toasted baguette, and rub a garlic clove on the warmed baguette. Then top with your cheese, then your smashed pea mixture. Finish off with a fresh shaving of pecorino romano. Finish with freshly cracked black pepper. Repeat on all the toasts and serve!

Smashed Pea and Stracciatella Crostini

Tips, tricks and substitutions

Can I use frozen peas, or just fresh peas?

You can use both frozen and fresh peas! Just be sure to adjust the cook time as fresh peas will need more time cooking!

What is the best bread to use for this crostini?

Use your favorite crostini/bread! It can be a baguette, sourdough slices, or anything you feel can work well.

Do I need to top it with pecorino cheese as well?

Not if you don’t want to! You can also use parmesan if you prefer here as well!

Smashed Pea and Stracciatella Crostini

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Smashed Pea and Stracciatella Crostini
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Smashed Pea and Stracciatella Crostini
5 from 2 votes

Smashed Pea and Stracciatella Crostini

I am absolutely here for these smashed pea and stracciatella crostini’s!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 20 pieces

Ingredients 

  • 1 baguette, of choice
  • 2 cups frozen or fresh peas
  • juice of 1 lemon
  • zest of 1 lemon
  • 1/4th cup extra-virgin olive oil
  • 8 oz stracciatella cheese , or burrata
  • 2-3 garlic cloves
  • salt and pepper to taste
  • garnish with shredded pecorino , optional
  • finish with chili flakes for optional spice

Instructions 

  • Make your toasts. Begin by preheating your oven to 400 degrees. Slice your toasts into rounds. Drizzle on olive oil, salt and pepper. Toast for 10-12 minutes until toasted throughout! Set aside when done.
  • Blanch your peas. In the meantime, get an ice bath ready, and boil a pot of water, and add in your frozen or fresh peas for around 1 1/2-2 minutes, a minute or two more for fresh peas. Drain immediately, and add in an ice bath. Dry with paper towels.
  • Smash your peas! Add your peas in a medium sized bowl with salt, pepper, lemon juice, lemon zest, olive oil and start smashing with the back of your fork. You want your peas chunky, but not all of them completely smashed, so take your time doing that until you reach your desired consistency. Set aside.
  • In another small bowl, add your stracciatella cheese (or burrata), and mix in a drizzle of olive oil, salt and pepper until creamy.
  • Assemble! Take your toasted baguette, and rub a garlic clove on the warmed baguette. Then top with your cheese, then your smashed pea mixture. Finish off with a fresh shaving of pecorino romano. Finish with freshly cracked black pepper and chili flakes to serve. Repeat on all the toasts and serve!
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