Crostini With Pea Purée Rocket Broad Beans Recipes

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CROSTINI WITH PEA PURéE, ROCKET & BROAD BEANS



Crostini with pea purée, rocket & broad beans image

Good Food reader, Charlie, shares her seasonal, summer starter

Provided by Good Food team

Categories     Dinner, Starter

Time 25m

Number Of Ingredients 11

200g double-podded broad bean
400g frozen pea
85g butter
100g natural yogurt
leaves from a small bunch mint
1 ciabatta loaf, sliced
1 small bunch dill , chopped
couple handfuls of rocket
140g radish , thinly sliced
85g pecorino cheese
extra-virgin olive oil , for drizzling, if you like

Steps:

  • Cook the broad beans in a pan of boiling water for 4 mins until just tender. Drain, cool under cold running water, then drain and set aside. In the same pan, fry the peas in half the butter until just cooked. Allow to cool, then blitz with a hand blender or in a food processor with the mint, yogurt and seasoning until smooth.
  • Heat oven to 180C/160C fan/gas 4. Melt the rest of the butter in a small pan, stir in the dill, then brush over the slices of bread. Bake for 10-12 mins until the bread is crisp and golden.
  • Spread some pea purée onto each slice, then top with rocket, broad beans and radishes. Use a potato peeler to shave pecorino on top. Drizzle with olive oil, if you like, before serving.

Nutrition Facts : Calories 383 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.95 milligram of sodium

CROSTINI OF FAVA BEAN PUREE, FRESH RICOTTA, AND MOREL MUSHROOMS



Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 12

1/2 cup olive oil
1 baguette, sliced into 40 (1/4-inch) thick slices
1 cup peeled and cooked fava beans
1/2 cup extra-virgin olive oil
1 clove garlic
1 lemon, juiced
2 tablespoons grated Parmesan
Salt and pepper
1 cup fresh morel mushrooms, sliced into 1/4-inch thick rings (you may substitute any mushrooms available)
2 tablespoons minced shallots
2 tablespoons olive oil
1/2 cup fresh ricotta

Steps:

  • Preheat oven to 400 degrees F.
  • Using a pastry brush, brush a cookie sheet with oil. Place the sliced pieces of baguette on the cookie sheet and lightly brush each piece with oil. Bake until golden brown, approximately 6 minutes.
  • With a mortar-and-pestle or a food processor, puree the fava beans with extra-virgin olive oil, garlic, lemon juice, and Parmesan. Season the mixture with salt and pepper, to taste.
  • In a skillet on high heat, saute the mushrooms in 2 tablespoons olive oil and shallots until tender. Season the mixture with salt and pepper, to taste.
  • Spread a spoonful of the fava puree on each slice of baguette and then top with a small amount ricotta then garnish with a piece of cooked morel.

MINTED PEA PUREE CROSTINI



Minted Pea Puree Crostini image

Provided by Claire Robinson

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (10-ounce) package frozen peas, thawed
1 cup ricotta
2 tablespoons garlic infused olive oil, plus more for toasting bread
2 tablespoons chopped fresh mint leaves
Kosher salt and freshly cracked black pepper
1 French baguette, sliced 1/2-inch thick on a bias

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.
  • Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.
  • Spread the pea puree over the toasts and serve.

PEA AND RICOTTA CROSTINI



Pea and Ricotta Crostini image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 French baguette, sliced 1/2 inch on the bias
1/4 teaspoon chili oil
1 whole clove garlic plus 1/4 teaspoon minced garlic
1 cup shelled fresh or frozen peas
3/4 cup ricotta cheese
1/4 cup fresh goat cheese
2 tablespoons coarsely grated Parmesan, plus freshly grated for garnish
1 teaspoon lemon zest
Sea salt

Steps:

  • Preheat a grill over medium-low. Add the baguette slices and grill on both sides until toasted. Remove from the grill and rub the toasts with the garlic clove (discard clove). Drizzle lightly with the chili oil. Set the toasts aside.
  • If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch, about 1 minute. Then pour onto a sheet tray lined with a clean kitchen towel and allow to cool. If using frozen peas, add to a strainer and rinse under warm water to thaw, then set aside.
  • Meanwhile, in a medium bowl, combine the ricotta, goat cheese, coarsely grated Parmesan, minced garlic, lemon zest and a pinch sea salt. Stir to combine. Add the peas and stir with a wooden spoon, lightly mashing the peas with the back of the spoon.
  • To assemble, spoon the cheese and pea mixture onto the toasts, top with extra Parmesan to garnish, and serve.

SPRING PEA AND RICOTTA CROSTINI WITH FAVA BEANS



Spring Pea and Ricotta Crostini with Fava Beans image

"When fava beans are in season, there's nothing like them. Pairing favas with creamy, cheesy peas makes for a yummy bite," says Anne.

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 10

Kosher salt
1 1/2 cups shelled English peas
1 cup shelled fava beans
1 cup ricotta cheese
1/4 cup freshly grated parmigiano, plus more shaved for topping
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
2 tablespoons chopped fresh mint
1/2 teaspoon grated lemon zest
1 baguette, sliced 1/4 inch thick
Flaky sea salt, for topping

Steps:

  • Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
  • In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside.
  • Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute.
  • Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt.

SNOW PEA AND RICOTTA CROSTINI



Snow Pea and Ricotta Crostini image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 cups snow peas, tips trimmed, finely julienned
3 tablespoons olive oil
8 slices baguette (1/2 inch thick)
Kosher salt and freshly ground black pepper
2 cloves garlic
1/2 cup ricotta cheese
Grated zest and juice of 1 lemon,
2 tablespoons chopped marcona almonds
1 tablespoon finely minced fresh mint
1 tablespoon chardonnay vinegar
1/2 teaspoon finely minced shallots

Steps:

  • Bring a pot of water to a boil; prepare an ice-water bath. Blanch the snow peas for 30 seconds in the boiling water, then transfer to the ice water to stop the cooking process. Drain thoroughly and set aside.
  • In a medium saute pan, heat 2 tablespoons of the olive oil over medium heat. Toast the baguette slices in the pan until golden brown on both sides, about 2 minutes per side; drain on paper towels. Season with salt and pepper. While still warm, rub the sides of the toast with the garlic cloves to season.
  • Combine the ricotta and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Divide the ricotta among the toasts.
  • Combine the snow peas with the almonds, mint, vinegar, shallots and remaining 1 tablespoon olive oil in a bowl. Season with salt and pepper and divide among the toasts.

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