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Pea, Mint & Pecorino Toasts

Pea, Mint & Pecorino Toasts


  • 1 bag (13 oz.) frozen peas

  • ½ cup grated pecorino plus more for garnish

  • 1 lemon, zested and juiced

  • 2 tbsp. EVOO, plus more for garnish

  • 2 tbsp. chopped fresh mint, plus more for garnish

  • 4 slices country bread, toasted

  • 4 soft-boiled eggs, peeled

  • Crushed red pepper, for garnish


Step 1

In medium saucepan, cook peas in boiling salted water until just cooked, 2 minutes. Drain peas well; transfer to food processor. Add 1/2 cup cheese, the lemon zest and juice, 2 tbsp. EVOO, and 2 tbsp. mint. Pulse until almost smooth; season. Spread on toasts. Halve eggs. Arrange on toasts; season. Garnish with more cheese, EVOO, mint, and crushed red pepper.