Move over avocado, smashed peas make the best healthy, bright green topping for your toast! This easy recipe is perfect for your morning breakfast and easy appetizers alike.

A close up photo of 4 pieces of smashed peas on toast garnished with aleppo pepper, feta and mint on a serving platter. Next to this is a small bowl of Aleppo pepper, and 3 pieces of tasted bread.
Photo Credits: Miriam Novoa

Did you know you can make a vibrant green, absolutely delicious spreadable sauce by simply smashing peas (fresh or frozen and thawed) with feta and olive oil? Like Ricotta Toast and Bruschetta, smashed peas are handy for so many occasions. They make for a delicious healthy breakfast but are equally useful as a no-fuss dinner party appetizer everyone will love.  

While everyone sings the virtues of smashed avocado on toast, for me it is all about smashed peas. I love the earthy sweetness of peas mixed with the bold flavors of lemon, garlic, and mint, with a creaminess from the feta and a little heat from Aleppo pepper.

Plus, the humble pea is high in fiber, densely packed full of nutrients and vitamins, and even protein (see the USDA for their full nutritional breakdown). And with frozen peas available all year round, this recipe can be made during any season.

Table of Contents
  1. Smashed Pea Toast Ingredients
  2. How to Make Smashed Peas on Toast
  3. Ways to Mix it Up
  4. What to Serve with Smashed Peas on Toast 
  5. Make Ahead and Storing
  6. More Toast Recipes
  7. Smashed Peas on Toast with Mint and Aleppo Pepper Recipe
Ingredients for smashed peas on toast including shelled peas, olive oil, garlic, lemon, feta, mint, a baguette, aleppo pepper, salt, and black pepper.

Smashed Pea Toast Ingredients

The vibrancy of the green pea mixture makes a pleasingly beautiful appetizer for a dinner party. You’ll need: 

  • Ciabatta or baguette: Go for a good quality loaf. You can use whole grain or sourdough should you prefer.
  • Peas: You can use fresh or thawed frozen peas, and either garden peas or petit pois.
  • Extra virgin olive oil: Use a good quality EVOO for the best flavor. I prefer a smooth and buttery EVOO for this recipe, such as Nocellara Italian Extra Virgin Olive Oil.
  • Garlic makes the smashed pea mixture aromatic and a little spicy.
  • Lemon zest and juice adds a fresh citrus flavor profile to complement the earthy, buttery and sweet flavor of the peas.
  • Feta: Use a good quality feta that has been refrigerated in brine. Avoid crumbled feta, which tends to be dry and too salty.
  • Fresh mint is a dear friend of the pea, enhancing its refreshing springtime flavor. 
  • Aleppo Pepper adds a bright and peppery finish similar to red pepper flakes but more mildly spicy and complex.
  • Salt and pepper seasons the dish, drawing out the other flavors.
An overhead photo of a bowl of smashed peas with a spoon, several pieces of the toasted baguette, a sprig of fresh mints, bowls of feta and aleppo pepper and a knife.

How to Make Smashed Peas on Toast

Smashed peas are a beautiful sweet, savory, and sunny way to celebrate the Mediterranean flavors of summer. Here’s how to make this easy recipe:

  • Cook the peas: Bring a medium saucepan of salted water to boil. Add 2 cups fresh or frozen peas and cook until tender, about 2 minutes. Drain the peas in a colander and rinse with cold water to prevent further cooking.A close up of a bowl of peas next to a strainer.
  • Prepare the smashed pea mixture: In a food processor, add the peas, 2 tablespoons olive oil, 2 minced garlic cloves, and the zest and juice of one lemon. Crumble in 2 ounces of feta. Finely chop 1 small bunch of fresh mint. Set aside a sprinkle of mint leaves for garnish, then add the remaining chopped mint to the food processor. Pulse until you form a coarse purée. Season with salt, pepper, and more lemon juice to taste. Remove the blade and cover until you’re ready to spread over the ciabatta toasts (up to overnight).An overhead photo of smashed peas in a bowl next to a cloth napkin.
  • Prepare the toasts: Slice about 10 ounces of ciabatta or baguette lengthwise and then into slices. I make about 20 1-inch slices for appetizers or can make thicker slabs for breakfast. Brush with olive oil and place in a griddle pan over medium-high heat. Toast until crisped and browned on both sides, about 2 minutes per side. Place toasts on your serving plate.An overhead photo of several slices of the toasted baguette on a cutting board.
  • Assemble and serve the smashed pea toasts: Top each toast with the smashed pea mixture. Garnish each one with more crumbled feta, the reserved mint, a drizzle of olive oil, and a sprinkle of Aleppo pepper. Serve.
An overhead photo of 4 pieces of smashed peas on toast garnished with aleppo pepper, feta and mint on a serving platter.

Ways to Mix it Up

Just like avocados or Hummus, peas are a great canvas for adding the flavors of your choosing. Some ideas: 

  • Give an Italian feel: Swap the feta with ricotta or goat cheese and the mint with basil.
  • Add more protein: Top the smashed pea mixture with a poached egg (see our Open-Faced Sandwich with Prosciutto and Basil recipe for our method). 
  • Make gluten-free: Use gluten-free toast, or serve the smashed pea mixture as a dip alongside Crudités
A close up photo of 2 pieces of smashed peas on toast garnished with aleppo pepper, feta and mint on a plate.

What to Serve with Smashed Peas on Toast 

Smashed pea toasts make for delicious casual finger food for a cocktail hour. Build out a colorful spread with Stuffed Mushrooms, Arancini (Italian Fried Risotto), and Easy Stuffed Dates alongside. For drinks, keep it easy with pitcher cocktails like White Sangria.

Make Ahead and Storing

You can make the smashed pea mixture up to a day before serving and by keeping it refrigerated in an airtight container. Toast the bread shortly before serving in order to keep it fresh and warm.

More Toast Recipes

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4.50 from 2 votes

Smashed Peas on Toast with Mint and Aleppo Pepper

photo of author mersedeh prewer.Mersedeh Prewer
A close up photo of 2 pieces of smashed peas on toast garnished with aleppo pepper, feta and mint on a plate.
This easy recipe uses simple ingredients to make a flavorful and nutrient-dense appetizer, snack, or breakfast.
Prep – 20 minutes
Cook – 10 minutes
Total – 30 minutes
Cuisine:
American/Mediterranean
Serves – 20 small toasts
Course:
Appetizer, Breakfast, Lunch

Ingredients
  

  • 2 cups shelled peas (frozen or fresh)
  • Extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 2 ounces feta, plus more for garnish
  • Small bunch of fresh mint, leaves finely chopped
  • 1 loaf ciabatta or baguette (about 10 ounces), sliced (see note)
  • Aleppo pepper, for garnish
  • Kosher salt
  • Black pepper

Instructions
 

  • Cook the peas: Bring a medium saucepan of salted water to boil. Add the fresh or frozen peas and cook until tender, about 2 minutes. Drain the peas in a colander and rinse with cold water to prevent further cooking.
  • Prepare the smashed pea mixture: In a food processor, add the peas, 2 tablespoons olive oil, garlic, and lemon zest and juice. Crumble in the feta. Set aside a sprinkle of mint leaves for garnish, then add the remaining chopped mint to the food processor. Pulse until you form a coarse purée. Season with salt, pepper, and more lemon juice to taste. Remove the blade and cover until you’re ready to spread over the ciabatta toasts (up to overnight).
  • Prepare the toasts: Brush the bread with olive oil and place in a griddle pan over medium-high heat. Toast until crisped and browned on both sides, about 2 minutes per side. Place toasts on your serving plate.
  • Assemble and serve the smashed pea toasts: Top each toast with the smashed pea mixture. Garnish each one with more crumbled feta, the reserved mint, a drizzle of olive oil, and a sprinkle of Aleppo pepper. Serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
  • Getting ahead: Make the smashed pea mixture up to one day ahead. Store covered in your refrigerator.
  • On slicing the bread: I make about 20 1-inch slices for appetizers, or you can make thicker slabs for breakfast.

Nutrition

Calories: 53.7kcalCarbohydrates: 9.4gProtein: 2.5gFat: 0.8gSaturated Fat: 0.4gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gCholesterol: 2.5mgSodium: 102.7mgPotassium: 45.8mgFiber: 1.1gSugar: 1gVitamin A: 124.1IUVitamin C: 8.8mgCalcium: 19.5mgIron: 0.3mg
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Mersedeh Prewer is a Persian-British recipe developer born, raised and currently living in the United Kingdom. She is passionate about all cuisines but her writing primarily focuses on Middle Eastern and Mediterranean cuisine. She is a recipe contributor to both The Kitchn and Simply Recipes.
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4.50 from 2 votes

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Comments

  1. julie says:

    Lovely with baked fish, husband has eaten half on toast already!

    1. TMD Team says:

      Sounds like a yummy combo! Thanks for sharing, Julie!

  2. Margaret says:

    4 stars
    Surprisingly delicious!

  3. Jane Minervini says:

    5 stars
    Light and full of flavour. I used frozen baby peas and served with a poached egg. Scrumptious!

    1. TMD Team says:

      Perfection! YUM!