Pea and prawn crostini recipe

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makes:

12

Skill:

easy

Cost:

cheap

Prep:

15 min

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.

Ingredients

  • 250g frozen petit pois, defrosted
  • ½ 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

Method

  • Blitz together the peas, a squeeze of lemon juice, the garlic, mint and the oil with seasoning. Chill until ready to serve.

  • Arrange the bread slices on a baking tray and drizzle with the oil. Grill until lightly toasted on both sides.

  • 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.

Top tip for making Pea and prawn crostini

Swap the prawns for other seafood instead like scallops or mussels

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(139 ratings)
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