Smashed bean and mint crostini
( MAKES 20 )
Crostini is bruschetta’s bite-sized cousin, and is the ideal crisp bread base for serving as a hors d’oeuvre. Crostini bases can be baked in advance and will keep fresh in an airtight container for several weeks. You can use the following toppings for either bruschetta or crostini.
This puree can be prepared ahead of time and will keep for up to 4 days in the fridge or can be frozen.
|20||Crostini, or 10 bruschetta bases|
|2 cups||Edamame beans, or peas (frozen)|
|12||Mint leaves, finely chopped|
|1 clove||Garlic, crushed|
|1||Lemon, finely grated zest|
|1 tsp||Lemon juice|
|2 Tbsp||Extra virgin olive oil|
|3 Tbsp||Finely grated parmesan|
|1 serving||Salt and freshly ground black pepper, to taste|
|1 handful||Microgreens, to garnish|
|1 drizzle||Boutique extra virgin olive oil, to serve|
- Put frozen beans or peas in a bowl and pour boiling water over the top. Leave for 2-3 minutes then drain and place in a food processor with mint, garlic, lemon zest and juice, olive oil and parmesan. Pulse until a thick, almost smooth, purée is formed.
- When ready to serve, adjust the seasonings to taste. Serve at room temperature piled onto crostini and garnished with microgreens and a drizzle of boutique extra virgin olive oil.
See more of Annabel's interesting toast recipes