Smashed Peas and Whipped Goat Cheese on Toast

Smashed Peas and Whipped Goat Cheese on Toast

Smashed Peas and Whipped Goat Cheese on Toast. Things on toast, especially for breakfast, are having something of a renaissance at the moment. It’s a culinary category that’s hard to beat for its versatility and its portability. But I prefer things on toast as more as a light bite. The kind of late lunch or afternoon snack you’d serve after a big holiday breakfast.

Smashed Peas and Whipped Goat Cheese on Toast 

Print This Recipe Total time Yield 6Published
Smashed Peas and Whipped Goat Cheese on Toast


  • 8 ounce fresh goat cheese (at room temperature)
  • 2 tablespoon fresh lemon juice
  • fine sea salt (to taste)
  • ¼ cup very good extra-virgin olive oil (plus more for drizzling)
  • ½ pound shelled English peas
  • freshly cracked black pepper (to taste)
  • ¼ cup loosely packed, chopped tarragon leaves
  • 6 slice toasted baguettee (cut on the bias)


To make the goat cheese: In a mini food processor blend goat cheese and lemon juice. Cover and process until smooth. Season to taste with salt and process again to combine. Transfer cheese to a small bowl

To make the peas: Gently warm olive oil a heavy saucepan set over a medium heat. Add the peas, stirring often to cook them evenly. As they soften, smash the peas against the side of saucepan with the tines of a fork, pressing them into the oil. You may alternatively use a stick blender, just don’t let them get too smooth. When smashed to the desired level, season with salt and pepper; add chopped tarragon leaves and stir. Set aside to cool.

To assemble: Spread a generous amount of whipped goat cheese onto each toast. Top with mashed peas, drizzle with a little olive oil and serve immediately.