A nibble before dinner never goes amiss whether you’re cooking for two or ten, and these crostini are a lovely way to start off your evening.
It’s the season for fresh peas, but if yours haven’t grown well or you can’t find any, just defrost some frozen peas instead – the sweeter petit pois are lovely.
Makes 12
120g petit pois (cooked and cooled)
1 lemon, zested; juice of half
Small handful fresh mint, finely chopped
Sourdough baguette, thinly sliced into 12
150g ricotta
1 Preheat your grill to a medium setting. Meanwhile, add your peas to a bowl along with the lemon juice, the mint, a teaspoon of olive oil and salt and pepper. Mix to combine and leave to marinate.
2 Brush both sides of each baguette slice with olive oil, then toast until golden and set aside to cool.
3 In a separate bowl, mix the ricotta, three-quarters of the lemon zest, a drizzle of olive oil and seasoning.
4 When ready to serve, add a spoon of the ricotta mix to each baguette slice, top with the minty peas, drizzle with olive oil and sprinkle over the remaining lemon zest.
This recipe is taken from our new series, A Good Life, in which we follow Michelle Tansley as she grows food and flowers in her cottage garden in Derbyshire. This month’s pages also feature recipes for Raspberry & Lime Fizz, Tomato & Red Onion Salad with Mozzarella & Basil Dressing, Honey-Glazed Pork with Parmentier Potatoes & Tenderstem and Courgette, Blackberry, Thyme & Chia Loaf Cake. Follow Michelle on Instagram at: @myderbyshirelife
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