- 8 ounces Montrachet goat cheese
- Garnish: sliced watermelon, radish, or beets
- 2 tablespoons extra-virgin olive oil
- 30 crostini
- 1 ½ cups thawed frozen peas
- Salt and pepper to taste
Combine peas, olive oil, and salt and pepper in a food processor until coarsely puréed. Spread goat cheese among 30 crostini. Top each with a spoonful of pea purée; garnish with sliced watermelon, radish, or beets.