Name: Pea and leek crostini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 2 leeks, white and pale green parts, thinly sliced; 1 cup (120g) frozen peas; 1 tablespoon extra virgin olive oil; 1/4 cup (20g) grated parmesan; 4 mint leaves, chopped, plus extra to serve; 1/2 baguette or ciabatta bread, sliced 6mm thick, toasted; snow pea, to serve; sprouts, to serve

Ingredients

2 leeks, white and pale green parts, thinly sliced

1 cup (120g) frozen peas

1 tablespoon extra virgin olive oil

1/4 cup (20g) grated parmesan

4 mint leaves, chopped, plus extra to serve

1/2 baguette or ciabatta bread, sliced 6mm thick, toasted

snow pea, to serve

sprouts, to serve

Method

1.Lightly spray a non-stick frying pan with cooking oil spray and heat on medium. Cook leek, stirring, for 2 minutes. Add 1/4 cup water and reduce heat until just at a simmer. Season to taste with salt and freshly ground pepper. Add another 1/4 cup water if pan becomes dry and leek is not yet soft. Cook until water evaporates.

2.Meanwhile, blanch peas for three minutes in boiling water, until bright green and softened. Drain, add to leek and stir.

3.Spoon leek and pea mixture into a food processor. Add olive oil and pulse for 45 seconds, until coarse.

4.Add parmesan and mint and process for another 20 seconds. Mixture should still be a little chunky. Check seasoning and spoon onto toast. Decorate with mint leaves, snow pea sprouts and extra peas, if you like. Serve.

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Ingredients

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