CROSTINI WITH PEA PURéE, ROCKET & BROAD BEANS
Good Food reader, Charlie, shares her seasonal, summer starter
Provided by Good Food team
Categories Dinner, Starter
Time 25m
Number Of Ingredients 11
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
Provided by Food Network
Categories appetizer
Time 45m
Yield 12 to 15 servings
Number Of Ingredients 12
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
Provided by Claire Robinson
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
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
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
"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
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
Provided by Geoffrey Zakarian
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
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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CROSTINI WITH BROAD BEANS AND PEA PUREE | SIMONE'S KITCHEN
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- Remove the peas and broadbeans from their pods and put them in separate tubs. Keep the smallest ones apart to mix through the salad.
- For pureeing the beans and peas, Jamie is telling you to use a pestle and mortar but I chose the lazy option and used a small kitchenmachine. Mix half of the mindleaves with the peas and ad some salt. Puree and then ad the broadbeans. Make it all into a thick green paste.
- Ad a couple of tablespoons of extra virgin olive oil to make the puree lovely moist. Add the grated pecorino. If the puree becomes too stiff you can thin it with a little extra olive oil.
- Add about 3/4 of the lemonjuice - that will bring all the flavours together. Have a taste and if needed ad salt and pepper to taste.
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