Snap Pea Crostini with Preserved Lemon Yogurt & Mint

Snap Pea Crostini

with Preserved Lemon Yogurt & Mint

25 MIN
$9.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. These verdant, crispy crostini are packed with bright flavors from sautéed snap peas, fresh mint, and a layer of creamy preserved lemon yogurt piled onto toasted baguette slices.
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  • Nutrition
    PER SERVING
  • Calories
    310 Cals (est.)
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fresh
ingredients
Snap Pea Crostini with Preserved Lemon Yogurt & Mint
Title
  • 1 Small Baguette
  • 4 oz Sugar Snap Peas
  • 1 bunch Mint
  • 2 Scallions
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 tsp Preserved Lemon Purée
  • ¼ cup Grated Romano Cheese
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod; halve on an angle. Thinly slice the scallions. Cut the bread crosswise into 8 equal-sized rounds. Pick the mint leaves off the stems. Combine the yogurt and lemon purée in a bowl; season with salt and pepper. 

2 Cook the peas

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved peas and sliced scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and the peas are bright green. Transfer to a bowl. Wipe out the pan.

3 Toast the baguette & serve your dish

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the baguette slices in an even layer. Toast 3 to 4 minutes per side, or until lightly browned. Transfer to a work surface. Evenly top each piece of toasted baguette with the preserved lemon yogurt and cooked peas. Garnish with the cheese and mint leaves (tearing just before adding). Enjoy! 

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1 Prepare the ingredients

Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod; halve on an angle. Thinly slice the scallions. Cut the bread crosswise into 8 equal-sized rounds. Pick the mint leaves off the stems. Combine the yogurt and lemon purée in a bowl; season with salt and pepper. 

2 Cook the peas

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved peas and sliced scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and the peas are bright green. Transfer to a bowl. Wipe out the pan.

3 Toast the baguette & serve your dish

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the baguette slices in an even layer. Toast 3 to 4 minutes per side, or until lightly browned. Transfer to a work surface. Evenly top each piece of toasted baguette with the preserved lemon yogurt and cooked peas. Garnish with the cheese and mint leaves (tearing just before adding). Enjoy! 

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