Minted Pea Crostini

A quick store cupboard canapé that even those who profess to not liking peas will enjoy. Its very easy to make, very budget friendly and very tasty. The crispy crostini keep really well if you pop a silica gel sachet under a sheet of parchment paper in with them (see Tips for more info), and the pea and mint topping will keep happily in the fridge for a couple of days. The canapé can be quickly put together an hour or so before serving and will be eaten even more quickly, so make lots!

Ingredients - makes about 20

80g frozen peas, cooked

1 tbs creme fraîche

Zest 1/2 lemon

1/2 tbs chopped mint

20g grated parmesan*

Salt and pepper

Parmesan shavings and small mint leaves to finish

1 small baguette

olive oil

Method

Heat the oven to 190c (fan 170cº)

Cut the baguette into thin slices, brush both sides with olive oil. Put on a baking sheet and cook for 6-8 minutes until golden brown.

Place the cooked peas together with the creme fraîche, lemon zest, chopped mint and grated parmesan into the bowl of a food processor. Pulse until the ingredients have combined and the peas are broken down, but not totally pureed. Or mash together with a fork. Check flavour and season to taste.

Cover the crispy crostini with a generous spoonful of the minted peas and decorate with parmesan shavings and a small mint leaf.

** many supermarkets stock vegetarian Parmesan cheese