Photo of Pea & broad bean crostini by WW

Pea & broad bean crostini

4 - 5
PersonalPoints™ per serving
Total Time
24 min
20 min
4 min
Impressive (but simple to make), this starter will add a summery edge to any gathering


Peas, fresh or frozen

125 g

Broad beans, frozen, boiled

125 g

Ricotta Cheese

150 g


1 zest(s) of 1

Sourdough Bread

120 g, 6 x 20g slices


½ clove(s)


75 g, trimmed and thinly sliced

Olive Oil

1 tablespoons, extra-virgin with basil

Pea shoots

6 serving(s), to garnish

Parmesan Cheese

20 g, shaved, to garnish


  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.