Recipe for Minty Peas on Toast from Rosie Daykin

With warm weather comes outdoor dinner parties. When looking for a perfect appetizer to serve guests, look no further than this recipe from Rosie Daykin. Her Minty Peas on Toast are refreshing while also curbing the hunger pains while waiting for whatever else delicious you have cooked up. You can find this recipe and more in her book The Side Gardner, available now.

Recipe for Minty Peas on Toast

Minty Peas on Toast with Pecorino & Chili Flakes

Makes 4 to 6 servings


For Toasts

  • 1 nice chewy baguette
  • 2 tablespoons olive oil
  • 1 teaspoon salt

For Minty Peas

  • 1 tablespoon olive oil
  • 1 shallot, finely diced
  • 2 cups/280 g shelled fresh peas (frozen works too)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • ⅓ cup/30 g finely grated pecorino cheese
  • ½ teaspoon chili oil
  • 1 teaspoon salt

For Final Touches

  • Shaving of pecorino
  • Sprinkle of lemon zest
  • Sprinkle of finely chopped fresh mint
  • Sprinkle of chili flakes
  • Drizzle of olive oil


1. Move the oven rack to the top third of the oven. Preheat the broiler to high. Line a baking sheet with parchment paper.

2. To make the toasts: Use a bread knife to slice twelve pieces of the baguette, each about ½ inch/1.25 cm thick. Use a pastry brush to lightly coat both sides of each piece with olive oil and then lay them face up on the baking sheet. Sprinkle with the salt and then place them under the broiler to broil for a minute or so, just until lightly toasted and starting to brown. Turn the bread over and repeat on the other side (no need to add more salt). Once done, remove the bread slices from the oven and set aside to cool.

3. To make the minty peas: In a large frying pan over medium heat, warm the olive oil and sauté the diced shallot until soft and translucent, 3 to 4 minutes. Add the peas and continue to cook until they’ve just softened, another 3 to 4 minutes. Transfer the peas and shallot to the bowl of a food processor. Add the parsley, mint, lemon juice, lemon zest, cheese, chili oil, and salt and blend until just combined but not smooth.

4. To serve: Spread each piece of toast with the pea mixture and top with a shaving of pecorino, a sprinkle of lemon zest, chopped mint, some chili flakes, and a drizzle of olive oil.