Kayla’s Smashed Pea and Zucchini Crostinis, crispy, crunchy and flavour packed, these crostini’s are Kayla’s secret weapon for entertaining. You can also prep all the ingredients the day before, to save you the hassle! Kayla also shares her go to recipe for tomato and pesto crostinis, a classic for entertaining
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Kayla’s Smashed Pea and Zucchini Crostinis, crispy, crunchy and flavour packed, these crostini’s are Kayla’s secret weapon for entertaining. You can also prep all the ingredients the day before, to save you the hassle! Kayla also shares her go to recipe for tomato and pesto crostinis, a classic for entertaining
Crostinis:
For the tomato & pesto crostinis:
Smashed Pea Ingredients:
Zucchini Mix Ingredients :
Preheat oven to 180 degrees Celsius. Place your sliced baguette onto a lined baking tray and coat in olive oil. Bake in the oven for 10-15 minutes until golden and crispy. Set aside.
Place your tomatoes, 2 garlic cloves, salt, pepper, thyme leaves and olive oil in a roasting dish and toss. Place in the oven for 20-25 minutes or until the tomatoes are blistered. Remove the garlic cloves from their skin and crush with a fork, mixing into your tomatoes. Set aside.
For the smashed pea, place your peas, 2 garlic cloves, lemon zest, salt, pepper, olive oil, mint and Parmigiano Reggiano in a blender or food processor and blend until smooth. Adding a little more olive oil if you need.
To assemble your tomato and pesto crostinis, simply spoon around ½-1 teaspoon pesto on the bottom of your toasted baguette. Top with your cherry tomatoes, fresh basil and finally the Zanetti… a generous grating of Parmigiano Reggiano PDO 24 Month.
To assemble pea and zucchini crostini, simply spoon around 1 teaspoon of your smashed pea mixture onto your toasted baguette, and top with a few slices of your zucchini, lemon zest, chilli flakes, fresh mint leaves and freshly grated Parmigiano Reggiano.
