Pea and prawn crostini

(8 ratings)

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Pea and prawn crostini
Pea and prawn crostini
  • Makes: 12

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Pea and prawn crostini would make the perfect party canape or starter to share. They can be rustled up in just 15 mins so are a quick and easy option. The pea and prawns on toasted baguette slices come to life with fresh mint, lemon juice and garlic.


  • 250g frozen petit pois, defrosted
  • lemon, juice
  • 1 garlic clove, crushed
  • few leaves fresh mint, torn
  • 1tbsp extra virgin olive oil, plus extra to drizzle
  • baguette, sliced thinly into 12 slices
  • 36 small peeled prawns
  • handful fresh pea shoots

Swap the prawns for other seafood instead like scallops or mussels


  1. Blitz together the peas, a squeeze of lemon juice, the garlic, mint and the oil with seasoning. Chill until ready to serve.
  2. Arrange the bread slices on a baking tray and drizzle with the oil. Grill until lightly toasted on both sides.
  3. Arrange on a serving platter and top each one with a spoonful of pea puree. Top with 3 prawns each and garnish with pea shoots.

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