Crostini With Pea Puree & Yoghurt

Recipe by Jessica Comingore.


  • 1/2 cup Mountain High Yoghurt 1/3 cup olive oil
  • 3 tbsp. sea salt
  • 1 grated lemon peel
  • 1/2” French baguette slices
  • 2 cups shelled English peas
  • 2 tbsp. minced garlic
  • Mint for garnish


  1. In a small bowl, mix 1 Tbsp olive oil, pinch of salt, and grated lemon peel with 1/2 cup of Mountain High Yoghurt.
  2. Brush the bread with olive oil and lightly toast. Blanch the peas for about 3 minutes in boiling water with 2 Tbsp salt.
  3. Blend the warm peas in a food processor with 2 Tbsp minced garlic, pinch of sea salt and 2 Tbsp olive oil.
  4. Spread pea pesto on baguette slice, top with a dollop of the yogurt mixture and sprinkle with minced mint.
Crostini With Pea Puree ingredients