Pin It The first time I made smashed pea toast was during a particularly hectic spring when I needed something that felt fancy but required zero actual cooking. I ended up eating it standing at the counter while my toddler napped, wondering why I had ever thought peas were boring. The bright green against golden bread just made everything feel lighter somehow.
Last summer I served these to friends for an impromptu lunch on the patio. They polished off every crumb and immediately asked for the recipe, which is always the sign of a keeper. Now I keep frozen peas stocked specifically for those moments when I need something that looks effortless but tastes intentional.
Ingredients
- 4 thick slices rustic bread: Sourdough or country loaf holds up beautifully against the moist topping and provides that satisfying crunch in every bite
- 1½ cups frozen peas: Thawed first, these become the base of the spread and offer sweetness that balances the savory chicken
- 1 tablespoon extra virgin olive oil: This brings richness and helps create that luxurious smashed pea texture
- ½ lemon juiced: Fresh lemon juice cuts through the creaminess and brightens the entire dish
- ¼ teaspoon sea salt: Essential to pop the pea flavor and bring everything together
- Freshly ground black pepper: Adds warmth and depth to the pea mixture
- 1½ cups cooked chicken breast: Shredded rotisserie works perfectly here and adds substantial protein
- ½ teaspoon chili flakes: Just enough heat to make things interesting without overwhelming
- 2 tablespoons fresh mint or parsley: Optional but recommended for that fresh herbal finish
- 2 tablespoons crumbled feta or goat cheese: Adds tang and creaminess if you want to go all in
Instructions
- Get your bread golden:
- Toast the slices in a toaster or grill pan until they are crisp and beautifully golden with a slight crunch
- Smash the peas:
- In a bowl mash the peas with olive oil lemon juice salt and pepper using a fork or potato masher until you have a chunky spreadable texture
- Combine everything:
- Fold the shredded chicken into the smashed pea mixture until evenly distributed then taste and adjust seasoning as needed
- Assemble the toast:
- Spoon the pea and chicken mixture generously over each toast slice right to the edges
- Add the finishing touches:
- Sprinkle with chili flakes fresh herbs and crumbled cheese if using
- Serve immediately:
- Best enjoyed while the bread is still warm and maintains that perfect crunch
Pin It This recipe has become my go to when I want something that feels like a treat but is actually just pantry staples dressed up. There is something about the vibrant green that makes the whole meal feel lighter even on the busiest days.
Make It Your Own
I have discovered that rubbing a raw garlic clove over the warm toast adds a subtle backbone that takes this to another level. Do not skip this step if you love garlic like I do.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness while letting the pea flavor shine. For something different try a dry rosé which complements both the herbs and the gentle chili heat.
Timing Matters
The contrast between warm crisp bread and cool creamy topping is what makes this dish sing. Everything should come together at the last minute for maximum textural interest.
- Toast the bread just before serving
- Keep the pea mixture chilled until assembly
- Have all toppings ready to go before you start
Pin It Sometimes the simplest recipes end up being the ones we return to again and again and this toast has earned a permanent spot in my regular rotation.
Recipe FAQs
- → Can I prepare the pea mixture in advance?
Yes, you can make the smashed pea and chicken mixture up to 4 hours ahead. Store it in an airtight container in the refrigerator and assemble with fresh toast just before serving to maintain crispness.
- → What type of bread works best?
Thick, sturdy breads with a good crust work best. Sourdough, country loaf, or whole grain bread provide excellent structure to hold the pea mixture without becoming soggy. Avoid soft sandwich bread.
- → How do I get the chunky texture for the peas?
Use a fork or potato masher rather than a food processor. Mash gently with firm pressure, stopping when you still see pea pieces. This creates the ideal texture—not completely smooth, but well-combined.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work wonderfully. If using raw fresh peas, blanch them in boiling salted water for 2-3 minutes, then drain and cool before mashing to ensure they're tender.
- → What are good protein substitutes?
Shredded rotisserie turkey, grilled tofu, canned chickpeas, or white fish all make excellent alternatives. The smashed pea base pairs well with any lean protein, making this highly adaptable to your preferences.
- → Can this work as a vegetarian option?
Yes, simply omit the chicken and increase the pea mixture by folding in cooked lentils, chickpeas, or crumbled firm tofu for added protein and substance. The flavors remain vibrant and satisfying.