A perfect Pea, Mint & Feta Crostini

pea-mint-feta-crostini

I found this recipe in the October 2013 Feast Magazine and it has become a go-to dish for me – so simple but so incredibly tasty and refreshing. Perfect for a light mezze or tapas style lunch or brunch. This will serve 6.

 

Pea, Mint & Feta Crostini

Blanch 120g frozen peas in a saucepan of boiling water, then refresh in cold water.

Place peas in a bowl with 1 tablespoon of finely chopped mint leaves, the zest and juice of half a lemon, 1 finely grated small garlic clove and 2 tablespoons of extra virgin olive oil. Crush with a fork.

Chargrill 6 thick slices of sourdough on both sides and divide over the top. Scatter with 50g crumbled feta and extra mint leaves.

 

 

(Photo by Chris Chen)
0 Comments

Leave a reply

Your email address will not be published. Required fields are marked *

*

©2017 Jen Smith / Site by SuperMinimal

Log in with your credentials

or    

Forgot your details?

Create Account