Smashed Pea Crostini
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Smashed Pea Crostini
Recipe by Courtney Roulston
Dietaries:
Serves: 4 as a snack/ canape
Prep Time: 10 minutes
Cooking Time: 5 minutes
Ingredients
2 cups frozen peas
1 lemon
Sea salt and pepper to taste
4 tablespoons extra virgin olive oil
4 slices Coles Rye sourdough bread
1 clove garlic
1 x 200g tub burrata or fresh mozzarella, drained, roughly torn
8 good quality anchovies
METHOD
Cook the peas in a pot of salted water for 5 minutes. Drain then add in the zest and juice of ½ lemon, salt, pepper and 2 tablespoons extra virgin olive oil. Gently crush the pea mixture so there are still some large chinks. Slice the remaining lemon into 8 small wedges and set aside.
Heat a large frying pan over a medium heat. Drizzle the bread with remaining oil then toast the bread in the pan for 2 minutes each side, or until slightly charred.
Remove the bread from the pan and rub lightly with the garlic clove to become fragrant.
To serve, top the bread with crushed peas then cut each slice of bread in half. Arrange on a serving platter then top pea mixture with the burrata, anchovies, lemon slices and a few grinds of black pepper.
