Creamy Pea Toasts

I make quite a few variations of this recipe, and serve them in different ways – for example, as a starter, canapés, or a light lunch. The make perfect little crostini washed down with a chilled glass of bubbly or rosé on a warm summer's evening.

The basic recipe is simple, and I'll add watercress or pea shoots, sometimes roasted radishes, or pink pickled onions as the mood takes me. I sometimes leave out the almond cream cheese, too.

I mostly make this dish in the summer months when peas are in season – although these days, frozen peas are just as good, as they're picked at their best and frozen almost immediately. It means I can enjoy this recipe all year round, too.

SERVES:
4

Ingredients
Instructions

Ingredients

750ml vegetable stock

2 cups frozen peas

Small bunch mint leaves

4 heaped tbsp vegan cream cheese – I like Nush

1 lemon, zested

4 slices sourdough bread

Small handful radishes, thinly sliced

2 tbsp extra virgin olive oil

Instructions

Bring the vegetable stock to the boil, add the peas, and cook for about 2-3 mins, until just cooked but still bright green.
Drain most of the liquid away, leaving 4 tbsp in the pan, then remove about a third of the peas and set aside.
Roughly chop 4-6 of the mint leaves and add them to the peas in the pan with the cream cheese. Blitz with a stick blender, or mash with a fork, until you have a rough, lumpy purée – you don't want a liquid.
Add the reserved peas to the pan, season with salt and freshly ground black pepper, and stir to combine. Taste for seasoning.
Toast the sourdough, and spread the pea mixture over the toasts. Sprinkle each slice with some lemon zest, the remaining mint leaves, and the sliced radishes, and finish with a drizzle of extra virgin olive oil.

Other recipes you may enjoy

Autumn, Winter, Breakfast, Sweet, Snacks

Warm Roasted Squash Salad

Courgette, Chilli & Lemon Spaghetti

Summer, Salads

Fennel, Nectarine & Feta Salad

Light Meals, Soup

Easy Fresh Tomato & Brown Lentil Soup

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