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sweet pea crostini on a glass platter

Sweet Pea Crostini With Mint Gremolata

  • Author: Chef Cindy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 servings 1x
  • Category: Appetizer
  • Method: Blanched
  • Cuisine: Healthy
  • Diet: Vegan


Sweet pea crostini brings a refreshing taste of spring to your gathering as a delicious seasonal appetizer for spring celebrations!



Mint Gremolata:

  • 1 1/2 cups spring onions, sliced thin with white and green separated
  • 2 tbsp olive oil
  • pinch of sea salt
  • 4 tbsp chives, chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup mint, chopped
  • 2 lemons, zested
  • sea salt, to taste

Pea Spread

  • 1  12 oz package of fresh English peas, or 1 1/2 cups of shelled frozen peas (set aside a few for toppings)
  • 2 cloves, of roasted garlic
  • 1/2 cup vegan ricotta cheese, Kite Hill brand recommended
  • 1/2 cup grated vegan parmesan cheese, Violife brand recommended
  • 1 tsp lemon juice
  • 1 tbsp chives, chopped
  • 1/2 tsp salt
  • 1/8 tsp pepper


  • 1/4 cup pine nuts, toasted
  • lemon zest


  • 1 baguette, sliced on a diagonal
  • 2 tbsp olive oil
  • 2 garlic cloves


  1. Heat a medium-size pot of salted water.
  2. Prepare Gremolata: Heat 2 tbsp olive oil in a pan. Add the white parts of the spring onions and cook until lightly browned, stirring occasionally. Season with salt. Spoon transfer to a paper towel to soak up excess oil. Let cool. Add the cooked onion to a small bowl with other gremolata ingredients, including the uncooked green parts of the spring onion. Mix well and set the mint gremolata aside.
  3. Skip this step if using frozen peas. Prepare a large bowl with ice and water. Blanch the English peas in a pot of boiling water (use a strainer) for 2 -3 minutes. Shock peas by removing from heat and placing them in the cold water. This will stop them from cooking further and cool them off for the next step.
  4. Place the peas, and the rest of the pea spread ingredients in a food processor. Blend until creamy smooth, or somewhat chunky if you prefer.
  5. Toast the pine nuts on low heat in a small pan or oven.
  6. Toast the baguette slices until golden brown. Remove from the toaster and rub with a garlic clove for a little extra flavor. 
  7. Top each toast in order with pea spread, gremolata, pine nuts, and extra parmesan if desired.


Extras: If you love peas, top each crostini with chopped sugar snap pea pods for some extra “raw” crisp!

Keywords: sweet pea crostini, pea mint crostini, crostini recipe, spring onions