Description
Makes a great starter as part of a tapas platter, but works equally well on its own as a light and delicious snack.
Ingredients
1 baguette
2 Tbsp (30 ml) olive oil
Maldon salt and freshly ground black pepper
Purée
½ C fresh mint, using the leaves only
1 C fresh peas
½ C Parmesan cheese, grated plus a little for serving
3 Tbsp (45 ml) olive oil
lemon juice to taste
Maldon salt and freshly ground black pepper
Few mint leaves, finely chopped, for garnish (optional)
Instructions
Preheat the oven to 200 °C.
Cut the baguette diagonally into thick slices, brush with olive oil and sprinkle with Maldon salt and a grinding of black pepper. Place on an oven tray and bake in the oven for a few minutes until golden brown.
Purée the mint leaves and the peas using a pestle and mortar or in a food processor, until the mixture is smooth. Add the Parmesan and the olive oil. Mix well and a little lemon juice, salt and freshly ground black pepper, to taste.
To serve, spread some of the purée onto the hot crostini and garnish with Parmesan cheese and mint.
