Name: Summery greens & goat's cheese crostini
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 20
Cuisine: French
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; 4 thin baguettes; splash of olive oil

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Summery greens & goat's cheese crostini

Summery greens & goat's cheese crostini

Good Food team

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Serves 20

Easy

Prep: 30 mins

Cook: 4 mins

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Bite-sized canapés, ideal for a wedding or celebration

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

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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