SUMMERY GREENS & GOAT'S CHEESE CROSTINI

Summery greens & goat's cheese crostini image

Provided by Good Food team

Categories Canapes

Time 34m

Number Of Ingredients 7

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
4 thin baguettes
splash of olive oil

Steps:

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.
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.