Spring Pea Crostini with Lemon and Dill

By Jaymi Heimbuch
March 27, 2016, 9 a.m.
spring pea crostini
These crunchy crostini make for a delicious pre-dinner snack. (Photo: Jaymi Heimbuch)

About This Dish

These are the perfect appetizer for a springtime dinner. The toasted bread and cold spread is just the right balance of fresh and zingy, and warm and crispy. Plus the beautiful green color is a delight for the eyes. This appetizer takes only a couple of minutes to create so it is a no-hassle addition to any party.

Prep Time
Total Time
16-20 crostini
  1. Baking sheet
  2. Parchment paper
  3. Brush for oil
  4. Small blender or food processor
  5. Measuring cups and spoons
  1. 1 French baguette, sliced
  2. 14 cup olive oil for the bread
  3. 14 teaspoon crushed red pepper flakes
  4. 2 cups peas (fresh or frozen and thawed)
  5. 3 tablespoons fresh dill (or 1 tablespoon dried)
  6. 2 teaspoons olive oil for the spread
  7. 1 meyer lemon, zested and juiced
  8. 12 teaspoon sea salt
Cooking Directions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the baguette and lay the slices on a parchment-lined baking sheet. Brush oil over the tops of the slices. Place in the oven to toast for 5-8 minutes.
  3. While the bread is in the oven, combine the crushed red pepper flakes, peas, dill, olive oil, lemon juice, lemon zest and sea salt in a blender or food processor. Pulse until smooth. Taste and adjust lemon juice, salt, oil or dill to taste.
  4. Pull the golden brown crostini from the oven. Place on a platter and top with the pea spread. Garnish with a little dill frond and lemon zest.
  5. Serve and enjoy!