Smoked Salmon, Minty Pea and Goat Cheese Crostini

I have been in the midst of the craziest week ever. I have pretty much had an event for the book every single night here in the Seattle area, and let me tell you, I have never experienced anything like this in my life. It is so wonderful. It is warm and fuzzy. Meeting you guys is the ultimate.

Smoked Salmon, Minty Pea and Goat Cheese Crostini

I really can’t wait to get out and travel and continue this once in a lifetime adventure.

Smoked Salmon, Minty Pea and Goat Cheese Crostini

I am sharing a crostini recipe today that was inspired by the Pea Pesto from a couple weeks ago, and it is for another party that I am going to tomorrow night. I just wanted something bright and springy and totally beautiful. Oh yeah- not to mention DELICIOUS!

Smoked Salmon, Minty Pea and Goat Cheese Crostini

Plus, I love recipes like this- the kind where I kind of mooch from other recipes, (like the Pea Pesto, and my favorite Goat Cheese Butter). And then I couldn’t resist this buttery smoked salmon and the little edible jonny-jump-up petals. A bright bit of lemon zest completed the perfect little appetizer!

Smoked Salmon, Minty Pea and Goat Cheese Crostini

I have a re-dunk-u-lus (Pia wanted me to write that) recipe for you on Monday. It is so good, I might throw it up there on Sunday. Stay tuned.

XOXO, H

To make this Smoked Salmon, Pea and Goat Cheese Crostini, this is what you do:

Preheat the oven to 400. Place the 12 slices baguette on a sheet pan and drizzle them with the 3 tablespoons olive oil. Toast for 7 minutes until golden.

In a food processor, combine the peas, garlic, lemon juice, mint and kosher salt to taste. Pulse until smooth.

Smoked Salmon, Minty Pea and Goat Cheese Crostini

Spread each crostini with 1 tablespoon of goat cheese butter.

Smoked Salmon, Minty Pea and Goat Cheese Crostini

Then top with a heaping tablespoon of minty pea spread.

Smoked Salmon, Minty Pea and Goat Cheese Crostini

Top with ½ ounce smoked salmon and garnish with mint and lemon zest.
Smoked Salmon, Minty Pea and Goat Cheese Crostini

Recipe: Smoked Salmon, Pea and Goat Cheese Crostini

Ingredients

  • -12 slices baguette
  • -3 Tbs olive oil
  • -12 Tbs Goat Cheese Butter
  • -1 cup minty pea spread
  • -6 ounces Smoked Salmon
  • Minty Pea Spread
  • -2 ½ cups hulled fresh peas
  • -1 garlic clove
  • -1 Tablespoon lemon juice
  • -¼ cup fresh mint
  • -Kosher salt
  • -Garnish with tiny mint leaves and lemon zest

Instructions

  1. 1. Preheat the oven to 400. Place the 12 slices baguette on a sheet pan and drizzle them with the 3 tablespoons olive oil. Toast for 7 minutes until golden.
  2. 2. In a food processor, combine the peas, garlic, lemon juice, mint and kosher salt to taste. Pulse until smooth.
  3. 3. Spread each crostini with 1 tablespoon of goat cheese butter.
  4. 4. Then top with a heaping tablespoon of minty pea spread.
  5. 5. Top with ½ ounce smoked salmon and garnish with mint and lemon zest.

Preparation time: 10 minute(s)

Cooking time: 7 minute(s)

Number of servings (yield): 12

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Categorized: Appetizers
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Smoked Salmon, Minty Pea and Goat Cheese Crostini

I have been in the midst of the craziest week ever. I have pretty much had an event for the book every single night here in the Seattle area, and let me tell you, I have never experienced anything like this in my life. It is so wonderful. It is warm and fuzzy. Meeting you guys is the ultimate.

Smoked Salmon, Minty Pea and Goat Cheese Crostini

I really can’t wait to get out and travel and continue this once in a lifetime adventure.

Smoked Salmon, Minty Pea and Goat Cheese Crostini

I am sharing a crostini recipe today that was inspired by the Pea Pesto from a couple weeks ago, and it is for another party that I am going to tomorrow night. I just wanted something bright and springy and totally beautiful. Oh yeah- not to mention DELICIOUS!

Smoked Salmon, Minty Pea and Goat Cheese Crostini

Plus, I love recipes like this- the kind where I kind of mooch from other recipes, (like the Pea Pesto, and my favorite Goat Cheese Butter). And then I couldn’t resist this buttery smoked salmon and the little edible jonny-jump-up petals. A bright bit of lemon zest completed the perfect little appetizer!

Smoked Salmon, Minty Pea and Goat Cheese Crostini

I have a re-dunk-u-lus (Pia wanted me to write that) recipe for you on Monday. It is so good, I might throw it up there on Sunday. Stay tuned.

XOXO, H

To make this Smoked Salmon, Pea and Goat Cheese Crostini, this is what you do:

Preheat the oven to 400. Place the 12 slices baguette on a sheet pan and drizzle them with the 3 tablespoons olive oil. Toast for 7 minutes until golden.

In a food processor, combine the peas, garlic, lemon juice, mint and kosher salt to taste. Pulse until smooth.

Smoked Salmon, Minty Pea and Goat Cheese Crostini

Spread each crostini with 1 tablespoon of goat cheese butter.

Smoked Salmon, Minty Pea and Goat Cheese Crostini

Then top with a heaping tablespoon of minty pea spread.

Smoked Salmon, Minty Pea and Goat Cheese Crostini

Top with ½ ounce smoked salmon and garnish with mint and lemon zest.
Smoked Salmon, Minty Pea and Goat Cheese Crostini

Recipe: Smoked Salmon, Pea and Goat Cheese Crostini

Ingredients

  • -12 slices baguette
  • -3 Tbs olive oil
  • -12 Tbs Goat Cheese Butter
  • -1 cup minty pea spread
  • -6 ounces Smoked Salmon
  • Minty Pea Spread
  • -2 ½ cups hulled fresh peas
  • -1 garlic clove
  • -1 Tablespoon lemon juice
  • -¼ cup fresh mint
  • -Kosher salt
  • -Garnish with tiny mint leaves and lemon zest

Instructions

  1. 1. Preheat the oven to 400. Place the 12 slices baguette on a sheet pan and drizzle them with the 3 tablespoons olive oil. Toast for 7 minutes until golden.
  2. 2. In a food processor, combine the peas, garlic, lemon juice, mint and kosher salt to taste. Pulse until smooth.
  3. 3. Spread each crostini with 1 tablespoon of goat cheese butter.
  4. 4. Then top with a heaping tablespoon of minty pea spread.
  5. 5. Top with ½ ounce smoked salmon and garnish with mint and lemon zest.

Preparation time: 10 minute(s)

Cooking time: 7 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)