Field Pea and Radish Crostini Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 cups - fresh cream peas
  • 1/3 cups - trimmed, chopped radishes
  • 1 tablespoons - chopped red onion
  • 1 tablespoons - chopped fresh basil
  • 2 teaspoons - extra virgin olive oil
  • 1 tablespoons - white wine vinegar
  • 1/4 teaspoons - kosher salt
  • 1 cloves - garlic, minced
  • 3/4 cups - ricotta cheese
  • 1 teaspoons - lemon zest
  • 1/4 teaspoons - freshly ground black pepper
  • 12 slices - (1/2-ounce each) French bread baguette, toasted
  • Directions:

    Bring a small pot of water to boil over high heat.

    Add peas, reduce heat to medium-high, and cook 15 to 17 minutes or until tender. Drain; let cool 10 minutes.

    Combine cooled peas and remaining ingredients except for bread slices in a medium bowl.

    In a separate bowl, combine ricotta, lemon zest, and black pepper.

    Spread 1 tablespoon ricotta mixture over each toast; top evenly with pea mixture.

    Brief Description

    Fresh cream peas with radishes, onion, ricotta, and seasonings top sliced toasted French bread for a great party appetizer.

    Main Ingredient:

    field peas

    Category:  Appetizers

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 17 min


    Photo: Brian Woodcock; Styling: Rachael Burrow


    Coastal Living

    Posted By:


    Posted On:

    July 7, 2015

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