Save to Pinterest Last Tuesday I found myself staring at a container of leftover roast chicken and a bag of frozen peas, both needing to be used before they crossed that invisible line into questionable territory. What started as a clean-out-the-fridge desperation move turned into something I now make on purpose. The way the sweet peas contrast with the slight heat of chili flakes creates this perfect little tension that keeps you coming back for another bite.
I made these for my sister when she dropped by unexpectedly last month, expecting to just offer her some basic toast and maybe a piece of fruit. She took one bite, stopped mid sentence, and asked for the recipe before she even finished chewing. Now she makes them for her kids after school, and apparently they argue over who gets the last piece.
Ingredients
- 4 thick slices rustic bread: Sourdough or country loaf gives you that sturdy foundation that wont turn soggy when you pile on the toppings
- 1½ cups (225 g) frozen peas, thawed: Frozen peas are actually sweeter and more consistent than fresh, plus they mash into the creamiest texture
- 1 tablespoon extra-virgin olive oil: This ties everything together and adds that fruity richness you cant get from neutral oils
- ½ lemon, juiced: The acid cuts through the creamy elements and brightens the whole dish
- ¼ teaspoon sea salt: Enhances the natural sweetness of the peas without overpowering
- Freshly ground black pepper, to taste: Adds just enough bite to keep things interesting
- 1½ cups (200 g) cooked chicken breast, shredded: Rotisserie chicken works perfectly here, or use whatever you have leftover from a roast
- ½ teaspoon chili flakes: Adjust this based on your heat tolerance, but dont skip it entirely
- 2 tablespoons fresh mint or parsley, chopped: Fresh herbs make this feel special and bright
- 2 tablespoons crumbled feta or goat cheese (optional): Adds a salty tang if you want an extra layer of flavor
Instructions
- Get your bread ready:
- Toast the bread slices in a toaster or grill pan until they are golden and crisp with some good crunch. You want them sturdy enough to hold everything without getting soggy.
- Make the pea base:
- In a bowl, mash the peas with olive oil, lemon juice, salt, and black pepper using a fork or potato masher. Keep it slightly chunky rather than completely smooth for better texture.
- Combine with chicken:
- Fold the shredded chicken into the smashed pea mixture until evenly combined. Give it a taste and add more salt or pepper if needed.
- Assemble your toast:
- Spoon the pea and chicken mixture generously over the toasted bread slices. Let it pile up a bit rustic style is part of the charm.
- Add the finishing touches:
- Sprinkle with chili flakes, fresh herbs, and crumbled cheese if you are using it. The colors should look vibrant and inviting.
- Serve immediately:
- These are best enjoyed right away while the bread still has that satisfying crunch and the mixture is at room temperature.
Save to Pinterest My neighbor caught me making these on my balcony last summer and the combination of the toasting bread and fresh herbs had her wandering over to investigate. We ended up eating them standing up, leaning against the railing, while she told me about her garden. Food has a way of turning ordinary moments into something worth remembering.
Making It Your Own
I have found that smashed broad beans work beautifully in place of peas when they are in season, giving you an even creamier texture. The key is keeping that element of freshness that makes the dish sing.
Pairing Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness while a light ros brings out the sweetness of the peas. For something non alcoholic, try sparkling water with a squeeze of lemon.
Make Ahead Strategy
The chicken and pea mixture keeps well in the refrigerator for up to two days, which means you can prep everything except the toasting and assembly in advance. Just bring it to room temperature before serving.
- Keep your toast slices whole instead of cutting them to maintain maximum crunch
- Season generously at every step, not just at the end, for the best flavor
- These work equally well for a casual lunch or as an impressive appetizer for guests
Save to Pinterest There is something deeply satisfying about turning humble ingredients into something that feels special. That is the magic I hope you find in these little toasts.
Recipe Questions
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Lightly blanch them for 2-3 minutes, then drain and cool before mashing to achieve the best texture and flavor.
- → What bread works best for this dish?
Rustic, hearty breads like sourdough, country loaf, or whole grain toast work best as they hold up well to the moist pea mixture without becoming soggy.
- → How do I adjust the spice level?
Start with ¼ teaspoon chili flakes and adjust to your preference. You can also add fresh jalapeño slices or a dash of hot sauce for extra heat.
- → Can I make this vegetarian or vegan?
Absolutely. Replace the chicken with crispy tofu, white beans, or chickpeas. Skip the cheese or use a dairy-free alternative for a fully vegan version.
- → How far in advance can I prepare the pea mixture?
You can make the smashed pea and chicken mixture up to 4 hours ahead. Store in the refrigerator and assemble on toast just before serving for optimal crunchiness.
- → What pairs well with this for a complete meal?
A crisp Sauvignon Blanc, light salad, or vegetable soup complements this dish perfectly. The acidity and freshness balance the creamy, protein-rich toast nicely.