This Smashed Pea Bruschetta recipe is a spring take on bruschetta where garlicky bread is topped with smashed minty peas, avocado, and pickled radishes.
3tablespoonsextra-virgin olive oilplus more for the toasts
Kosher salt and Freshly ground black pepper
2cupsfresh or frozen shelled sweet peas
1tablespoonunsalted butter
1mediumlemonzested and juiced
2tablespoons thinly slicedfresh mint leavesplus more for garnish
1tablespoon finely choppedfresh Italian parsley leaves
1jalapeño or fresno chilesmall dice (can use Sriracha or another chili-garlic paste to taste)
For The Pickled Radishes:
6smallradishes
2tablespoonsrice wine vinegaror white balsamic vinegar
2teaspoonsunrefined granulated sugar
For Garnish:
3firm-ripe avocadopeeled, pitted, and halved
Instructions
Bake The Crostini: Heat oven to 375°F and arrange a rack in the middle. Pour enough olive oil on a rimmed baking sheet to just coat it, add the baguette slices and toss to coat. Season with salt and freshly ground black pepper. Bake in a single layer until crostini are toasted and crisp, about 15 minutes, turning crostini halfway through.
Cook The Peas: Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the peas and cook until just tender, about 3 minutes, then drain and rinse with cold water.
Pickle The Radishes: Meanwhile, using a mandolin thinly slice the radish about 1/8-inch thick. In a bowl mix the vinegar, 2 teaspoons of sugar, and 1/2 teaspoon salt together until dissolved. Add the radishes and let sit for about 5 minutes. Drain off juice and set aside until ready to use.
Mash The Peas: Transfer cooled peas to a medium nonreactive bowl, lightly mash peas with a potato masher or the back of a fork. Add butter, olive oil, lemon juice, herbs, chili or chili-garlic pasted, and lemon zest. Season with salt and pepper and stir to combine then taste and adjust seasoning as desired.
Assemble The Bruschetta: To serve, slice each avocado half thinly crosswise then gently push on it so it fans like a deck of cards. Top each crostini with a big spoonful of the pea mixture then top with about 1/4 of an avocado worth of slices. Top each toast with a big pinch of the radishes, drizzle with a good quality extra virgin olive oil, garnish with any remaining mint leaves, and serve.