Bacon-Topped Pea & Mint Crostini
- Level
- very easy
- 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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Nutritional Facts
- Nutrition Description:
- 1 crostini
- Calories:
- 60
- Fat:
- 1 g
- Carbs:
- 10 g
- Fibre:
- 1 g
- Protein:
- 3 g
- Sodium:
- 150 mg