Sweet Pea & Parmesan Crostini

10 min prep 10 min cook 20 min total 16 crostini servings


  • 1 loaf Italian or French bread, thinly sliced (about 16 slices)
  • 4 Tbsp. olive oil, divided
  • 2 cloves garlic, finely chopped
  • 1 bag Birds Eye Deluxe Baby Vegetables Baby Sweet Peas, cooked according to package directions*
  • 1 Tbsp. sour cream or creme fraiche
  • 1 Tbsp. finely chopped fresh basil leaves
  • 1 tsp. finely grated lemon peel
  • Shredded Parmesan cheese


  1. Arrange bread on baking sheet and brush with half the olive oil. Toast in oven until crispy. While bread is hot, rub with garlic cloves; arrange on platter.
  2. Combine prepared Baby Sweet Peas, remaining 2 tablespoons olive oil, sour cream, basil and lemon peel in bowl. With potato masher or 2 forks, lightly mash. Season to taste with salt and feshly ground black pepper.
  3. Spread pea mixture onto bread slices. Garnish each with shredded Parmesan cheese.



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