The BBC Good Food logo
Crostini with pea purée, rocket & broad beans

Crostini with pea purée, rocket & broad beans

A star rating of 5 out of 5.3 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Good Food reader, Charlie, shares her seasonal, summer starter

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal383
fat20g
saturates11g
carbs37g
sugars6g
fibre7g
protein16g
salt1.95g
Advertisement

Ingredients

  • 200g double-podded broad bean
  • 400g frozen pea
  • 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 radish , thinly sliced
  • 85g pecorino cheese
  • extra-virgin olive oil , for drizzling, if you like

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, August 2011

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content