Pea and goat cheese crostini
Ingredients
1/2 gf baguette, 1 cm slices
150 grams soft goats cheese (herb crusted if you can find)
1.5 cups of frozen peas
10 mint leaves, finely shredded
1 lemon, all the zest and half the juice
2 tbsp of chopped dill
Salt and pepper to taste
Start by making the goats cheese. Place the goats cheese (with a little reserved separately for sprinkling) in a large bowl and add a generous pinch of pepper and half the lemon zest. Whip all together till light and smooth. Place in the fridge to chill.
Toast baguette slices into a toaster or pan to desired toastiness level
Put the peas in a small pan and pour over a kettle of boiling water to cover the peas. Turn on the heat and simmer for 3-4 minutes until the peas are hot but not too soft. Drain the peas.
Put the drained peas in a pestle and mortar, add the remaining lemon zest, lemon juice, pepper & salt to taste. Smash the ingredients to release all the flavours but not till a paste is created - you still want some texture left!
Place the bread on a large plate and spread a thick layer of goat cheese on each slice. Place a generous amount of pea mixture on top and sprinkle each slice with a little reserved goats cheese and some fresh dill.
