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Pudding

Introduction

These crostini’s are lovely to hand round at any party especially lovely for a summer lunch

Oven temperature

180°c fan 160°c – 350°f – Reg 4

Steps

  • Make the crostini by slicing the French stick and brush each side with olive oil mixed with herbs. (Use a little mint as this goes so well with the pea topping)

  • Cook in oven for approx. 10 minutes until just browning.

  • Cook broad beans slightly, allow to cool slightly then pod them

  • In a pan melt half the butter and warm the peas for a couple of minutes

  • Blitz the peas in a blender with chopped mint, yoghurt and seasonings

  • Spread the pea pureé onto the crostinis then add broad bean, a few rocket leaves and parmesan.

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Cooks tips

If you make crostini in advance they can be stored in a freezer for up to 3 months. Just take out of the freezer and warm in the oven for approx. 10 minutes until crisp and fully defrosted.

Serve with

other canapes

Other recipe to try here

Wine pairing

Clos Malverne – Sparkling Sauvignon Blanc

Peter Falke - Chardonnay

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Ingredients

  • 200g broad beans

  • 400g petit pois

  • 30g butter

  • 100g yoghurt

  • Mint

  • seasonings

  • Rocket

  • 85g parmesan cheese

  • French loaf

  • Olive oil

  • Herbs to include mint.

Pea Puree, Rocket & Broad Bean Crostini

30 minutes

makes about 20 crostini

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