Euphoricotta & Minted Smashed Pea Crostini with Lemon Zest & Edible Flowers

Our creamy Euphoricotta pairs with vibrant minted smashed peas, bright lemon zest, and a single edible flower for an appetizer that tastes as beautiful as it looks. Light, fresh, and impossibly easy to love.

Serves:

Prep:

20 minutes

Cook:

10 minutes

Ingredients

1 baguette, sliced ¼-inch thick
3 tbsp olive oil (for brushing)
1½ cups fresh or frozen peas, thawed
¼ cup fresh mint leaves, plus more for garnish
1 lemon, zested and juiced
1 garlic clove, minced
2 tbsp olive oil (for pea mixture)
½ tsp flaky sea salt
¼ tsp black pepper, freshly cracked
1 cup Euphoricotta
¼ cup edible flowers (pansies, nasturtiums, or borage)

Instructions

Toast the crostini — Preheat your oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides with olive oil. Bake for 8–10 minutes, flipping halfway, until golden and crisp. Set aside to cool.
Make the smashed peas — In a medium bowl, combine the peas, mint, lemon zest and juice, garlic, and olive oil. Using a fork or potato masher, smash until roughly combined — you want texture, not a smooth purée. Season with salt and pepper.
Assemble — Pipe Euphoricotta onto 1/3 of each crostini. Place a heaping spoonful of the smashed pea mixture next to it to cover the remaining 2/3 of each crostini.
Garnish & serve — Finish with edible flowers, a pinch of extra lemon zest, and small fresh mint leaves. Arrange on a platter and serve immediately.

Pro Tips: The smashed pea mixture can be made up to 24 hours ahead — just store it covered in the fridge and assemble right before serving. Let the Euphoricotta come to room temperature for 15 minutes for the creamiest spread.

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