Crostini with Broad Beans, Peas & Mint by Brett McGregor
Crostini with Broad Beans, Peas & Mint
1 small handful mint leaves, plus extra to serve
1 cup peas, thawed and
1 cup broad beans
1 cup pecorino, grated, plus extra to serve
2 tbsp olive oil
little squeeze of lemon juice
salt and pepper to taste
1x baguette, sliced, drizzled in oil and toasted over a hot griddle pan.
- In a mortar and pestle begin to bash a few mint leaves. Add a good cup of peas and another of broad beans. Continue to smash into a coarse paste.
- Add the cheese and combine. Add a couple of tbsp. of good olive oil and stir together. Finish with a little salt and pepper and the lemon juice to taste.
- Spread this over each of your hot crostini and finish with some grated pecorino and a little mint to garnish.