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Prep Time
5 mins
Total Time
15 mins
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 g
Carbs:
10 g
Fibre:
1 g
Protein:
3 g
Sodium:
150 mg