Pin it The kitchen counter was scattered with leftover rotisserie chicken and a bag of frozen peas I'd bought weeks ago on impulse. Sometimes the best meals emerge from that particular Wednesday night desperation where takeout feels like too much effort but you still want something that feels intentional and thoughtful. I smashed those peas into something vibrant and alive, realizing that the brightest green foods often bring the most joy to the table.
My sister stood in the doorway watching me mash peas, looking skeptical about the whole situation. Then she took a bite, eyes widening, and immediately asked for the recipe. Now it's become our go-to when we need something that feels special but doesn't require turning on the oven or dirtying more than one bowl.
Ingredients
- Rustic bread slices: Thick cut sourdough or country loaf holds up beautifully against the creamy topping, stay away from soft sandwich bread that will turn soggy
- Frozen peas: Thawed completely and smashed they create the most vibrant base, fresh peas work too but frozen are consistently sweet and available year round
- Extra virgin olive oil: This binds everything together and adds that luxurious mouthfeel that makes the pea mixture feel rich rather than just healthy
- Lemon juice: Brightens the entire dish and cuts through the creaminess, don't skip this even if you think you don't like citrus
- Cooked chicken breast: Rotisserie chicken from the store works perfectly here, or use leftover roasted chicken, even good quality store bought cooked chicken
- Chili flakes: Provides just enough warmth to make each bite interesting, adjust based on your heat tolerance but don't leave it out entirely
Instructions
- Toast your bread to golden perfection:
- Get your bread slices crisped in a toaster or grill pan until they're golden brown with a good crunch, you want them sturdy enough to hold the topping without becoming a sad soggy situation
- Create the vibrant pea base:
- In a mixing bowl grab your fork or potato masher and smash those thawed peas with olive oil, lemon juice, salt, and pepper until you have a chunky spreadable texture, some whole peas should remain for texture
- Bring in the chicken:
- Gently fold your shredded chicken into the smashed pea mixture until everything is evenly combined, give it a taste and add more seasoning if it needs a little something extra
- Assemble your masterpiece:
- Pile that pea and chicken mixture generously onto each slice of toasted bread, really heap it on because this is not a delicate canap situation
- Add the finishing touches:
- Sprinkle chili flakes over the top along with fresh mint or parsley and crumbled cheese if you're feeling fancy, the colors will look beautiful against the bright green
- Serve immediately:
- These are best enjoyed right away while that toast is still warm and crisp, though the pea mixture actually tastes even better if made ahead and allowed to sit
Pin it Last summer I served these on the patio while the sun was setting, everyone reaching for seconds, forgetting entirely about the elaborate main dish I'd planned. Sometimes the simple things are the ones that people remember most fondly.
Making It Your Own
I've discovered that rubbing a raw garlic clove over the warm toast adds this subtle depth that people can't quite identify but definitely notice. Fresh basil instead of mint changes the whole vibe to something more Italian, while cilantro gives it a completely different personality that works beautifully with extra lime juice instead of lemon.
Timing Secrets
The pea mixture can be made up to two days ahead and actually develops more flavor as it sits. When you're ready to serve, just give it a quick stir and maybe a squeeze more lemon. This makes it perfect for entertaining since all the messy work happens long before your guests arrive.
Serving Ideas
These work beautifully as a light lunch alongside a simple green salad dressed with nothing more than olive oil and vinegar. For a more substantial dinner I've served two toasts per person with a bowl of soup on the side, the combination of warm soup and cool creamy toast is unexpectedly perfect.
- Cut each toast on the diagonal for easier eating if serving as appetizers
- Keep some extra pea mixture on the side in case anyone wants to load up their toast more generously
- Have extra lemon wedges available because some guests always want that extra bright hit
Pin it Hope this brings as much bright green joy to your table as it has to mine over the years.
Recipe Q&A
- → Can I use canned peas instead of frozen?
Yes, canned peas work well. Drain them thoroughly and pat dry with paper towels to remove excess moisture before mashing to achieve the right texture.
- → What type of bread works best?
Rustic breads like sourdough, country loaf, or ciabatta provide the best structure and flavor. Choose thick slices that won't become soggy and can support the generous topping.
- → How do I make this vegetarian?
Replace the chicken with crumbled tofu, white beans, or chickpeas. Fold your chosen protein into the smashed peas following the same method for even distribution.
- → Can I prepare the pea mixture ahead of time?
Yes, prepare the pea and chicken mixture up to 4 hours in advance and refrigerate. Toast the bread fresh before serving and assemble just before eating to maintain crispness.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the fresh peas and lemon. Light rosé is also an excellent choice for a versatile pairing.
- → How can I add more heat without chili flakes?
Mix fresh jalapeño slices into the pea mixture, drizzle with hot sauce, or spread a thin layer of sriracha on the toast before topping. Adjust heat levels to your preference.