Recipe: Bonnie’s Smashed Minty Peas on Toast

My sister Bonnie from Chicago is in town with her family. She is a skillful, caring and fun cook. Here’s her riff on a popular recipe using English Peas.


  • Shelled English Peas
  • Layer of whipped ricotta or whipped sheep’s cheese or goat cheese chevre’
  • Chiffonade of Mint
  • One lemon, halved
  • Thinly-sliced Red Onion or Diced Scallions
  • Salt and Pepper to taste
  • Really good rustic sourdough or seeded artisan bread, cut 1/2-inch thick
  • Extra-virgin olive oil
  • Grated Parmigiana (optional)


  1. Place shelled peas, onion and lemon juice in bowl and toss well; season with salt and pepper to taste
  2. Grill, broil or toast lightly each of the bread slices on each side
  3. Spread fresh cheese on toast
  4. Ladle pea mixture atop the cheese
  5. Sprinkle chopped mint atop

Finish by drizzling with olive oil and sprinkling with Parmesan cheese