smashed pea, feta and dill crostini

So this little delight isn't mine (though the dairy-free version is). I got it from my housemate's cookbook which I can't find right now but will find later in order to reference... I couldn't resist a recipe with the word "smashed" in the title!

These are delicious and have been met with much appreciation whenever served. And better yet, they are so easy.

serves 4

Ingredients:
a loaf of bread (good bread like sourdough or rye or at least something fresh and bakery bought!)
2 cups peas (the recipe called for fresh but I have used frozen and it's great)
about 150g danish feta
a tablespoon chooped fresh dill
2 small cloves garlic
1 lemon
olive oil
rock / sea salt and pepper

for dairy-free version:
1 potato
3 dill pickled gherkins
a teaspoon of whole egg mayonnaise


1. In a mortar and pestle, smash the garlic and dill with rock / sea salt and a splash of olive oil.
2. Add the peas, handful at a time, depending on your mortar size. You'll need to scoop out each handful into a bowl as you smash them. Smash them into a paste, but keep some intact for texture. Each batch you smash should get a little splash of olive oil as well.
3. Once you've smashed all the peas, crumble in danish feta and stir through. You don't want big lumps, but a big lumpy, yummy mixture a bit like mashed potato.
4. Toast your bread, rub with a little olive oil and rub with a halved garlic glove (cut side down)
5. Mountain on the pea mush - be generous!
6. Squeeze lemon over the crostini, crack pepper on top, garnish with a sprig of dill (or some finely diced tomato) and serve.

For the dairy-free version:
1. Chop potato into tiny cubes and boil until softened but still firm.
2. Mix with mayo and gherkin when cool.
3. Stir through instead of feta.

Vegan version:
Use vegan mayo or a bit of avocado would be nice too.