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A close up photo of 2 pieces of smashed peas on toast garnished with aleppo pepper, feta and mint on a plate.
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4.50 from 2 votes

Smashed Peas on Toast with Mint and Aleppo Pepper

This easy recipe uses simple ingredients to make a flavorful and nutrient-dense appetizer, snack, or breakfast.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Breakfast, Lunch
Cuisine: American/Mediterranean
Diet: Vegetarian
Servings: 20 small toasts
Author: Mersedeh Prewer

Ingredients

  • 2 cups shelled peas (frozen or fresh)
  • Extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 2 ounces feta, plus more for garnish
  • Small bunch of fresh mint, leaves finely chopped
  • 1 loaf ciabatta or baguette (about 10 ounces), sliced (see note)
  • Aleppo pepper, for garnish
  • Kosher salt
  • Black pepper

Instructions

  • Cook the peas: Bring a medium saucepan of salted water to boil. Add the fresh or frozen peas and cook until tender, about 2 minutes. Drain the peas in a colander and rinse with cold water to prevent further cooking.
  • Prepare the smashed pea mixture: In a food processor, add the peas, 2 tablespoons olive oil, garlic, and lemon zest and juice. Crumble in the feta. Set aside a sprinkle of mint leaves for garnish, then add the remaining chopped mint to the food processor. Pulse until you form a coarse purée. Season with salt, pepper, and more lemon juice to taste. Remove the blade and cover until you’re ready to spread over the ciabatta toasts (up to overnight).
  • Prepare the toasts: Brush the bread with olive oil and place in a griddle pan over medium-high heat. Toast until crisped and browned on both sides, about 2 minutes per side. Place toasts on your serving plate.
  • Assemble and serve the smashed pea toasts: Top each toast with the smashed pea mixture. Garnish each one with more crumbled feta, the reserved mint, a drizzle of olive oil, and a sprinkle of Aleppo pepper. Serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
  • Getting ahead: Make the smashed pea mixture up to one day ahead. Store covered in your refrigerator.
  • On slicing the bread: I make about 20 1-inch slices for appetizers, or you can make thicker slabs for breakfast.

Nutrition

Calories: 53.7kcal | Carbohydrates: 9.4g | Protein: 2.5g | Fat: 0.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Cholesterol: 2.5mg | Sodium: 102.7mg | Potassium: 45.8mg | Fiber: 1.1g | Sugar: 1g | Vitamin A: 124.1IU | Vitamin C: 8.8mg | Calcium: 19.5mg | Iron: 0.3mg

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