- 1 small handful mint leaves, plus extra to serve
- 1 handful podded peas
- 1 handful broad beans
- 1 large handful freshly grated pecorino or Parmesan, plus extra to serve
- extra virgin olive oil
- lemon juice
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 crostini recipe.