Radish, Egg and Split Pea Crostini

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  • Total Time: 55 mins
  • Hands-on Time: 15 mins
  • Makes: 1 dozen crostini

Fresh, spring split pea crostini topped with hardboiled egg wedges and a fresh radish relish.



    1 cup uncooked split green peas

    2 cups water

    Juice from 1 lemon

    1/4 cup olive oil, plus more for brushing

    1/4 teaspoon Frontier Co-op Garlic Powder

    1/4 teaspoon Frontier Co-op Sea Salt

    1/2 teaspoon Frontier Co-op Smoked Paprika



    1 bunch cherry radishes, tops removed and diced

    1/4 cup scallions, minced

    2 tablespoons olive oil

    1 tablespoon lemon juice

    1/4 teaspoon Frontier Co-op Black Pepper

    1/4 teaspoon Frontier Co-op Sea Salt

    1 small baguette, cut into ½-inch slices



    3 hard-boiled eggs

    3 tablespoons fresh parsley, minced, plus more for garnish


    1. In a medium pot, combine split green peas with 2 cups water. Bring to a boil, reduce to a simmer, cover and cook for 30 to 40 minutes, until peas begin to fall apart. Add more water as needed to finish cooking.

    2. In a food processor, combine cooked split peas with lemon juice, olive oil, garlic powder, salt and smoked paprika. Puree until mixture is smooth, adding a tablespoon or two of water as needed.

    3. While split peas are cooking, make the radish relish. In a small bowl, combine radishes and scallions.

    4. Add olive oil, lemon juice, 1/4 teaspoon salt and pepper. Toss to coat the radishes and scallions, and set aside.

    5. Turn oven on broil. Place baguette slices on a sheet tray and brush with olive oil. Place under broiler and cook for 60 to 90 seconds, until lightly brown, keeping a close eye on the baguette slices.

    6. To assemble, spread a tablespoon or two of pea mixture on each baguette slice. Top with a quarter of the hard-boiled egg, a spoonful of radish mixture and a sprinkle of parsley to finish.

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