Pea and Parmesan crostini


  • Prep Time15 mins
  • Total Time15 mins
  • Makes16 crostini
*PLUS Cooking time: 7 minutes
Pea and Parmesan crostini


  • 8 thinly sliced rounds of pancetta

  • 2 cups shelled fresh or frozen peas

  • 1 lemon

  • 1/2 cup freshly grated parmesan

  • 1/4 cup shredded fresh basil

  • 3 to 4 tsp olive oil

  • 1 pinch salt

  • toasted slices of baguette


  • Heat a large non-stick frying pan over medium-high, then add pancetta. Cook until crisp, about 1 to 2 min per side. Remove to a paper towel. When cool, carefully slice in half.

  • Meanwhile, bring a partially filled pot of water to a boil. Add peas. Cook until very tender, 5 to 15 min. Frozen peas need about 4 min. Then drain and place in a food processor. Add 2 tbsp (30 mL) lemon juice, Parmesan, basil, 3 tsp (15 mL) oil and salt. Pulse until smooth. Taste and add more oil and lemon juice, if needed. To serve, spread on toasted baguette rounds and tuck pancetta halves in the centre in a fan-like fashion.

Nutrition (per serving)

Calories 76, Protein 3g, Carbohydrates 5g, Fat 5g, Fibre 1g, Sodium 114mg.