I created this toast recipe at a spring market where the stalls were overflowing with fresh peas and crisp radishes. The idea came to me when I saw this combination of colors: the tender green of the peas against the bright pink of the radishes. I thought it was essential to play on these contrasts, not just visual but also gustatory.
What I love about this appetizer is that it perfectly captures the spirit of spring with seasonal vegetables that bring freshness and vitamins after winter. The mint cream ties everything together with a herbaceous note that awakens the senses. It's exactly the kind of bite that heralds the arrival of warmer days.
You can easily adapt this recipe to your liking: replace the mint with chives for a milder flavor, or add a few drops of lime for a zesty kick. The important thing is to maintain that springtime freshness that makes these little toasts so charming.
Pea and radish toast with mint cream
4
portions15
minutes8
minutes195
kcal23
minutesSpring toasts that combine the sweetness of peas with the freshness of radishes, enhanced by a mint cream. An original appetizer that awakens the taste buds with seasonal flavors.
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Ingredients
200g fresh (or frozen) peas
8 pink radishes
100g of cream cheese (like Philadelphia)
10 fresh mint leaves
8 slices of wholemeal bread
2 tablespoons of olive oil
1 lemon (the juice)
Fleur de sel
Freshly ground pepper
Preparation steps
- Cook the peas in boiling salted water for 5 minutes. Drain them and rinse them under cold water to stop the cooking process.
- Wash and finely slice 6 radishes. Keep 2 whole radishes for the final decoration.
- Finely chop 8 mint leaves. Reserve 2 nice leaves for presentation.
- In a bowl, mix the cream cheese with the chopped mint, lemon juice and a pinch of fleur de sel.
- Roughly crush half of the peas with a fork and a drizzle of olive oil. Add a little salt.
- Toast the slices of bread until golden brown.
- Spread each toast with the mint cream, then distribute the crushed and whole peas.
- Add the radish slices, a few turns of the pepper mill and garnish with the remaining mint leaves.
📊 Nutritional Information
1 portion (2 toasts, approx. 120g)
| Nutrient | Value |
|---|---|
| Calories | 195 kcal |
| Proteins | 8g |
| Carbohydrates | 24g |
| including sugars | 6g |
| Lipids | 8g |
| including saturated fatty acids | 4g |
| Fibers | 5g |
| Sodium | 320mg |
| Vitamins | |
| Vitamin C | 35% AJR |
| Vitamin K | 28% AJR |
| Vitamin A | 15% AJR |
| Minerals | |
| Potassium | 18% AJR |
| Phosphorus | 12% AJR |
| Magnesium | 8% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
These toasts are best prepared at the last minute to preserve the crispness of the bread and the freshness of the radishes. You can prepare the mint cream and peas a few hours in advance.
💡 Chef's Tips
If your peas are very young and tender, you can use them raw after blanching them for just 1 minute. For crispier toast, lightly brush them with olive oil before toasting.
🔄 Variations
- For a more indulgent version: add a few parmesan shavings to each toast
- Vegan version: replace the cream cheese with mashed avocado mixed with mint
