Creamy Mint Pea Crostini with Parmesan Shavings

Preheat oven to 375ºF.

Cut about 1 1/2 inches from ends of baguette. Slice baguette into about 20 crostini. Place slices on a nonstick baking sheet in a single layer. Drizzle with olive oil and lightly toast in the oven for a few minutes (do not burn the bread!). Remove from oven (but leave oven on) and set aside.

In a saucepan, boil water. Add peas and cook 2–3 minutes. Drain and let cool.

In a food processor, add cooled peas, mint, shallot, and heavy cream. Process until smooth. Drizzle in honey until creamy and spreadable (but not loose).

Using an offset spatula, spread creamy mint pea mixture on each crostini and place back on the baking sheet pan in a single layer. Place back into the oven for 3–4 minutes. If desired, you can add Parmesan shavings at this time, if desired (I usually add it after baking).

Remove from oven, plate and serve. Enjoy!