CROSTINI WITH PEA PURéE, ROCKET & BROAD BEANS

Crostini with pea purée, rocket & broad beans image

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

Provided by Good Food team

Time 25m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 383 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.95 milligram of sodium