Pea & broad bean crostini
4
Points®
Total time: 24 min • Prep: 20 min • Cook: 4 min • Serves: 6 • Difficulty: Easy
Impressive (but simple to make), this starter will add a summery edge to any gathering
Ingredients
Peas, fresh or frozen
125 g
Broad beans, boiled
125 g
Ricotta Cheese
150 g
Lemon
1 zest(s) of 1
Sourdough Bread
120 g, 6 x 20g slices
Garlic
½ clove(s)
Radish
75 g, trimmed and thinly sliced
Olive Oil
1 tablespoon(s), extra-virgin with basil
Pea shoots
6 serving(s), to garnish
Parmesan Cheese
20 g, shaved, to garnish
Instructions
1
Bring a large pan of water to a boil and cook the peas and broad beans for 3-4 minutes. Drain then plunge into a bowl of iced water. Drain again and set aside.
2
Remove the shells from the broad beans and put two-thirds into a food processor, with two-thirds of the peas, all of the ricotta and lemon zest. Season to taste and blitz to a course spread.
3
Toast the bread and rub with the cut side of the garlic clove. Spread the toasts with the ricotta mixture, then top with the radish slices and remaining peas and broad beans. Drizzle over the basil oil and serve garnished with the pea shoots and parmesan shavings.
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