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Summery greens & goat's cheese crostini

Summery greens & goat's cheese crostini

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 20

Bite-sized canapés, ideal for a wedding or celebration

  • Easily doubled
  • Easily halved
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

  • 250g frozen broad beans or peas, defrosted
  • 1 garlic clove , roughly chopped
  • 3 tbsp extra-virgin olive oil
  • 100g pack crumbly goat's cheese
  • handful mint leaves, chopped

For the crostini bases

  • 4 thin baguettes
  • splash of olive oil

Method

  • STEP 1

    If using broad beans, pop each bean out of its white shell. Then put the shelled beans or peas into a small blender with the garlic and a generous amount of seasoning. Pour in the olive oil and whizz together to form a smooth paste. Leave in the fridge for up to 2 days. When ready to serve, loosen the paste with a little water until spreadable, then spoon some over each crostini. Crumble a little goat’s cheese over each one and finish with a scattering of mint.

  • STEP 2

    For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

Recipe from Good Food magazine, June 2006

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