Pea, pear and goat's cheese crostini

• Serves 2

• Preparation time:

• Cooking time:

Ingredients

150 g frozen peas
15 g spring onions, sliced
5 g fresh mint leaves, finely chopped
1 splash fresh lemon juice, or to taste
1 pinch salt and pepper to taste
1 x mini baguette
1 Tbls extra virgin olive oil
50 g chevre/goats cheese

Method

Start by defrosting the peas. I do this by putting them in a small bowl and covering them with boiling water. Leave to stand for about a minute or two then drain. Place 100g of the peas into a mini food processor or the beaker of a stick blender and blend to a rough puree.

Transfer the pea puree to a bowl and combine with the rest of the whole peas, the mint, spring onions and the peeled and chopped pear. Mix well, so all the bits are evenly distributed then add a squeeze of lemon juice to taste. The goats cheese is quite tart so I didn’t put too much lemon juice in but if you like a zingy taste add more. Also season with salt and pepper taste. Set aside while you make the crostini.

Slice the bread, on an angle, into 1 centimeter thick slices. I made about ten. Drizzle the bread with olive oil and grill on medium high for a couple of minutes each side until brown but not burnt. The exact cooking times will vary depending on your grill so don’t walk away like I often do or you’ll end up with burnt bread.

To serve, top each crostini with a heaped tablespoon of the pea mixture then dot with some chevre. A great spring lunch.

Notes

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