Between the Glazed Beet and Chevre Bruschetta (which I ate everyday until we ran out) and this Spring Pea and Avocado Crostini, I feel like my kitchen status has been renewed after a recent stretch of bad cooking.

Now, I know, a big green blob on a piece of bread is hard to sell, but my husband raved about it and went back for seconds. He coined it pea and avocado guacamole … maybe that’s a better name? What do you think?

With all the fresh spring flavors available after a long winter of squash and root vegetables, it’s hard to not get carried away and spend days in the kitchen cooking and eating. Fortunately, there will be no guilt if you indulge in this dish. Make it as a snack or even a meal served along side a nice green salad.

I don’t know what to call it, really. It makes delicious crostinis, but this pea purée would be lovely as a sandwich spread. I can imagine it making a light dip for veggies or adding it along side grilled fish.

The longest step to the recipe is cooking the peas, so if you have the 12 minutes to cook peas – which I think most of us do – go for it.

Peas are only just now making their way into markets, so for those able to get your hands on them early in the season, I recommend giving this tasty spread/dip/crostini topper a try.

Spring Pea and Avocado Crostini

2 cups fresh peas (or frozen)

2 tablespoons of fresh lemon juice

1/2 cup crumbled feta

1/2 cup of basil, roughly chopped and loosely packed

1 tablespoon olive oil

1 avocado, pit and skin removed

1/2 green onion sliced

2 tablespoons Parsley Vinaigrette

Salt and pepper to taste

1 baguette, sliced into 1/2 inch thick slices

Olive oil

Preheat oven to 450 degrees F. to toast the baguette.

Place the peas in a pot with 2 inches of water and simmer until cooked, approximately 10 to 14 minutes. If using frozen peas, this will only take 4 minutes. Meanwhile place the lemon juice, feta, basil, olive oil, avocado and green onion in a food processor or blender. Once the peas are cooked, drain and rinse the peas under cold water. Place the cooled peas in the food processor along with the other ingredients and blend until ingredients are well combined. Season with salt and pepper and set aside in the refrigerator until ready to use.

Using a bread knife, slice the baguette into 1/2-inch thick slices and place on a baking sheet. Brush one side of the slices with olive oil. Place in the oven and toast until just starting to turn golden, approximately 12 minutes.

Top the crostini with the pea and avocado spread. Garnish with crumbled feta, basil or parsley.

Related post on Beyond The Peel: Glazed Beet and Chevre Bruschetta