Pea crostini

Pea crostini

Total: 19 Min. | Active: 15 Min.
vegetarian
Nutritional value / piece: 115 kcal
, Fat: 5 g
, Carbohydrate: 13 g
, Protein: 4 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Peas

400g frozen peas
salted water, boiling

Topping

1bunch basil, finely chopped
30g dried cranberries, roughly chopped
20g grated Parmesan
2tbsp almonds, roughly chopped
3tbsp olive oil
¼tsp salt
a little pepper

To bake

1 baguette (approx. 150 g), cut diagonally into approx. 12 slices
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How it's done

Peas

Cook the peas in salted water for approx. 4 mins. until just soft, drain, rinse in cold water, drain again.

Topping

Mash half of the peas with a fork, add the remaining peas. Mix in the basil and all the other ingredients up to and including the pepper.

To bake

Bake the baguette slices for approx. 4 mins. in the upper half of an oven preheated to 240°C. Remove and allow to cool a little. Spread the pea mixture on top.

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