Inspired by Giada De Laurentiis’ pea pesto crostini, this recipe blends fresh coast flavor with a touch of our founder Marissa’s British heritage, bringing back memories of her dad and grandma (Nanny) making mushy peas and cod.
What you’ll need
1 cup fresh spring peas, shelled (OK if using frozen)
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper (plus more for topping)
Blanch peas by boiling in water for 1–2 minutes, then transfer to an ice bath. Drain well.
2
In a food processor, combine peas, garlic, Parmesan, salt, and pepper. Pulse until roughly chopped.
3
With the motor running, drizzle in olive oil until the mixture is smooth and spreadable. Taste and adjust seasoning (remember, the tinned fish will add some salt to the finish).
4
Preheat oven to 375°F (190°C).
5
Brush both sides of bread slices with olive oil and place on a baking sheet.
6
Bake for 10–12 minutes, flipping once, until crisp and golden. Let cool slightly.
7
Spread a generous layer of the pea-Parmesan mixture onto each crostini.
8
Top with a flaked piece of Great Lakes Tinned Fish original flavor smoked whitefish.
9
Spoon a bit of pickled red onion or shallot confit on top.
10
Finish with a crack of black pepper and fresh herbs or sprouts, if desired.
