© David Loftus
crostini - pea and broad bean purée with pecorino
method
In a pestle and mortar or a food processor, smash up a small handful of mint leaves with 2 good handfuls of freshly podded peas and broad beans until they look like mushy peas. Add a large handful of freshly grated pecorino or Parmesan, then loosen with a couple of good lugs of extra virgin olive oil and balance the flavours with a little lemon juice, salt and pepper. Smear this over each of your hot crostini and finish with some grated pecorino or Parmesan and a little mint – genius!
See my bread">crostini recipe.
• from Jamie's Italy