My brother and I made these non-toasted crostini (aka sliced baguette) topped with a pea mash and mozzarella to go with dinner. The flavor and color was bright. It’s a great spring-summer dish. You can toast the bread if you like. I just forgot to. C’est la vie. The pea mash was such a hit, we made it two nights that week. A nice ricotta or goat cheese would also accent this well.
Mom had earmarked the recipe in a magazine, which I can no longer find. Here are some very similar, very scrumptious sounding options for you though.
Pea Pesto Crostini from Giada
Lemony Pea Pesto from Love & Lemons
Toast with Lemony Pea Mash from Bon Appetit
Peas, Mint & Parmesan Crostini from Bon Appetit <– This might have been the recipe.