Recipe courtesy of Chris Fischer and Amy Schumer

Pea Shoot Crostini with Shaved Radishes

Early in the spring, a lot of farmers are growing pea shoots in New England because they germinate in cold weather better than other seeds and grow quickly.
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 servings
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1 sourdough boule, sliced into 1-inch crostini

1 clove garlic

8 ounces pea shoots (3 loosely packed cups), finely chopped

1/4 cup olive oil

Kosher salt

1/2 lemon

10 radishes, thinly sliced


  1. Preheat the broiler.
  2. Lay out the crostini on a sheet tray and toast under the broiler quickly. Once toasted, rub the bread with the garlic clove.
  3. Add the pea shoots to a mixing bowl with the olive oil and a generous amount of salt. Squeeze the juice from the lemon half over the pea shoots and mix well with a wooden spoon. Spread the pea shoot mixture over the crostini and fan the radishes over the top. 

Cook’s Note

Adding some anchovies--either salted or otherwise preserved--over the top of these makes the dish pretty much a meal.

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