Radish, Egg and Split Pea Crostini

Radish, Egg and Split Pea Crostini

Total Time: 01h 00m
Hands-on Time: 00h 20m
Makes: 12 servings

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

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  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.