Now that summer is well and truly here and Sydney is currently experiencing its hottest day EVER…food needs to be light, bright and easy.
That is exactly what this pretty little morsel is…light, bright, easy and super tasty. The gorgeous bright green of the baby peas and the fresh hint of mint & zesty lemon on a thin crostini pairs perfectly with a glass of white wine in hand on a balmy summer evening.
It’s perfect for a cocktail party, picnic in the park, or as a starter for a long lazy lunch in the sun.
I recently catered for a wedding which was a beautiful cocktail garden party (more on this to follow soon) and these little treats went down perfectly on a hot summer afternoon by the harbour.
This recipe is based on a Jamie Oliver recipe with a few tweaks. You can make some of your own tweaks too depending on what produce you can get your hands on. I think the key to any topping for crostini is to use really fresh produce. I find that its great to go to your local farmer’s markets and pick up the best looking seasonal produce you can find, like juicy red tomatoes with some fresh basil, garlic, spanish onion and a glug of extra virgin olive oil…simple is best!
smashed pea + mint crostini
By January 18, 2013Published:
- Yield: approx 15 Servings
The gorgeous bright green of the baby peas and the fresh hint of mint & zesty lemon on a thin crostini pairs perfectly with a glass of white wine in hand on a balmy summer evening.
- 2 cups baby peas freshly podded or frozen if you can't get them
- 1 handful mint leaves
- 1 handful pecorino freshly grated
- a few glugs extra virgin olive oil
- lemon juice
- salt & pepper
- 1 sourdough bread stick iggy's long skinny bread sticks are best
- olive oil
- To make the crostini, preheat oven to 180 degC, thinly slice sourdough baguette on an angle and arrange on a baking tray
- lightly drizzle bread with olive oil and salt & toss to coat, bake for 5 mins until lightly golden, allow to cool on a rack.
- If using frozen baby peas, cook in salted boiling water until just cooked, quickly drain and refresh under cold water to ensure you don't over cook them whatever you do!
- whiz the peas & mint leaves in a food processor until roughly 'smashed' but not too mushy
- add the grated pecorino, stir and then add a couple of glugs of extra virgin olive oil to loosen
- add a good squeeze of lemon juice and season with sea salt & pepper until you get the balance right
- top your crostini with a good spoonful of the smashed pea mixture and place on serving platter, then sprinkle with extra pecorino, shredded mint, pepper and drizzle with a little extra virgin olive oil
- pick up a glass, fill it with white wine, then pick up smashed pea crostini and enjoy!