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Prep Time
5 mins
Total Time
15 mins


2 cups
frozen petite peas
500 mL
1 clove
garlic, minced
1 tbsp
chopped fresh mint
15 mL
2 tbsp
plain yogourt
30 mL
1/2 tsp
each salt and pepper
2 mL
2 tbsp
first cold pressed extra virgin 100% olive oil, divided
30 mL
1 loaf
multigrain ciabatta baguette, sliced into 24 pieces
325 g
4 strips
fully cooked bacon, 50% less salt, thinly sliced


Step 1

Preheat oven to 400°F (200°C). Pour peas into a strainer and defrost with running warm water. Drain well and transfer peas to paper-towel-lined tray to dry. In a blender, purée peas, garlic, mint, yogourt, salt, pepper and 1 tbsp (15 mL) olive oil until just combined.

Step 2

Brush tops of bread with remaining oil and place them in a single layer onto a parchment- paper-lined baking sheet. Toast in oven for 5 min. or until golden brown. Remove from oven, spread about 2 tbsp (30 mL) pea mixture onto each toast and garnish with sliced bacon.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 crostini
1 g
10 g
1 g
3 g
150 mg
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