Crostini With Pea Purée, Rocket & Broad Beans
Brighten up your day with this vibrant and refreshing broad bean and pea crostini recipe. The combination of creamy pea purée, tender broad beans, fresh mint, and crunchy radishes on crisp dill-infused ciabatta slices creates a delightful explosion of flavors and textures in every bite. Perfect for a light lunch, appetizer, or snack, these crostini are sure to impress your taste buds with a burst of springtime goodness.
— Constant Cookbook
Ingredients
- 200g double-podded broad beans
- 400g frozen peas
- 85g butter
- 100g natural yogurt
- leaves from a small bunch mint
- 1 ciabatta loaf, sliced
- 1 small bunch dill , chopped
- couple handfuls of rocket
- 140g radishes , thinly sliced
- 85g pecorino cheese
- extra-virgin olive oil , for drizzling, if you like
Instructions
- Cook the broad beans in a pan of boiling water for 4 mins until just tender. Drain, cool under cold running water, then drain and set aside. In the same pan, fry the peas in half the butter until just cooked. Allow to cool, then blitz with a hand blender or in a food processor with the mint, yogurt and seasoning until smooth.
- Heat oven to 180C/160C fan/gas 4. Melt the rest of the butter in a small pan, stir in the dill, then brush over the slices of bread. Bake for 10-12 mins until the bread is crisp and golden.
- Spread some pea purée onto each slice, then top with rocket, broad beans and radishes. Use a potato peeler to shave pecorino on top. Drizzle with olive oil, if you like, before serving.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 383 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.95 milligram of sodium
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