Sweet pea and parmesan crostini


  • Prep Time15 mins
  • Total Time15 mins
  • Makes16 crostini
*PLUS Cooking time: 7 minutes
Sweet pea and parmesan crostini
Chatelaine Triple Tested


  • 8 thinly sliced round pancetta

  • 2 cups shelled fresh or frozen peas

  • 1 lemon

  • 1/2 cup freshly grated parmesan

  • 1/4 cup shredded fresh basil

  • 1 tbsp olive oil

  • generous pinches salt

  • 16 slices toasted baguette


  • Heat a large non-stick frying pan over medium-high heat. Add pancetta and cook until crisp, about 1 to 2 minutes 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, 5-15 minutes. Frozen peas need only about 4 minutes. When peas are done, drain well.

  • Place peas in a food processor. Squeeze 2 tbsp juice from lemon and add to peas along with parmesan, basil, oil and salt. Pulse until smooth. Taste and add more oil and lemon juice if you wish. To serve, top each baguette slice with a dab of pea purée, then a piece of pancetta. Spread more purée overtop.

Nutrition (per serving)

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

This easy to make appetizer is a party favourite. The parmesan gives the cheese a nice, sharp taste.

Easy Baguette Toasts

For a crispy appetizer base cut baguette into thin slices. Lightly brush both sides with olive oil. Bake on a large baking sheet at 500F (260C) until golden, 1 to 3 minutes per side. Cool before using.