Bacon-Topped Pea & Mint Crostini

  • Prep Time 5 min
  • Total Time 15 min
  • Serves: 24

Ingredients

  • 2 cups frozen petite peas 500 mL
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh mint 15 mL
  • 2 tbsp plain yogourt 30 mL
  • 1/2 tsp each salt and pepper 2 mL
  • 2 tbsp first cold pressed extra virgin 100% olive oil, divided 30 mL
  • 1 loaf multigrain ciabatta baguette, sliced into 24 pieces 325 g
  • 4 strips fully cooked bacon, 50% less salt, thinly sliced

Directions

  • Step 1

    Preheat oven to 400°F (200°C). Pour peas into a strainer and defrost with running warm water. Drain well and transfer peas to paper-towel-lined tray to dry. In a blender, purée peas, garlic, mint, yogourt, salt, pepper and 1 tbsp (15 mL) olive oil until just combined.

  • Step 2

    Brush tops of bread with remaining oil and place them in a single layer onto a parchment- paper-lined baking sheet. Toast in oven for 5 min. or until golden brown. Remove from oven, spread about 2 tbsp (30 mL) pea mixture onto each toast and garnish with sliced bacon.

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Nutrition Facts

  • Nutrition Description 1 crostini
  • Calories 60
  • Fat 1.5 g
  • Saturated Fat 0.3 g
  • Carbs 10 g
  • Protein 3 g
  • Fibre 1 g
  • Sodium 150 mg