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pea and pecorino crostini

Yields1 Serving

 2 cups frozen peas, thawed
  bunch mint, leaves picked
 ½ cup pecorino, grated
 1 clove garlic
 1 tbsp red wine vinegar
 1 tbsp extra virgin olive oil
 1 day old baguette, sliced

In a food processor, add all the ingredients except the bread. Process till combined. Check for the correct seasoning.


Drizzle oil over the sliced bread and toast the slices in the oven under the grill.


Spread the slices on a platter and top each piece with a generous amount of pea mixture and serve.