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Pea Crostini

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)
1/3 cup olive oil
6 slices baguette bread
6 pieces of Great Lakes Tinned Fish original smoke whitefish (1 tin)

Quince and Apple shallot confit in red wine or pickled red onions (try: No Crumbs Left recipe!)

How to prepare

1

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.