Spring seasonal veggies add a light, fresh flavor and texture to this Pea and Radish Sprout Crostini. It makes the perfect spring appetizer! Use our Kale and Basil Pesto in this recipe for an extra burst of fresh green flavor.
- 1/2 cup fresh pea puree*
- 1 tbsp pesto
- 1 garlic clove, minced
- 1 tbsp chevre
- salt and pepper
- 1 radish, thinly sliced
- radish sprouts
- 12-15 toasted baguette slices
*Note: If you can’t find fresh peas, you can use snap pea puree or frozen peas that have been thawed and pureed in place of the fresh pea puree.
1. In a small bowl, mix together pea puree, pesto, minced garlic, chevre, salt and pepper to taste. Make sure there are no lumps of chevre.
2. Top each slice of bread with the pea and chevre mixture, slices of radish and radish sprouts.
Make it vegan! Use vegan cheese.