• 200g frozen peas, defrosted
  • 1 small garlic clove
  • 3 tbsp olive oil
  • 100g crumbly goats cheese
  • 1 handful of mint leaves, roughly chopped
  • 15 slices of baguette (or more if your mixture will stretch)
  1. To defrost your peas quickly, just put them in a sieve and run under cold water for a few minutes.
  2. Place your defrosted peas in to a food processor with the garlic clove and plenty of seasoning. Pout in the olive oil and blend to form a chunky paste. (This can be left in the fridge for 2 days)
  3. Slice your baguette reasonably thinly and drizzle over a little olive oil. Place under the grill for just a minute or so each side until pale golden. Do not over toast which makes the crostini too crunchy and therefore may break and leave crumbs when eaten.
  4. Loosen the paste with a little water if it is too thick. Then spread on to your crostini, crumble over a little goats cheese and sprinkle with a little chopped mint.