Pea and prawn crostini would make the perfect party canape or starter to share. They can be rustled up in just 15 mins so are a quick and easy option. The pea and prawns on toasted baguette slices come to life with fresh mint, lemon juice and garlic.
Looking for another perfect appetiser your guests won’t be able to get enough of? Look no further than the classic all time favourites pigs in blankets! Or why not serve our delicious vol-au-vents, a tasty, crispy pastry treat.
- 250g frozen petit pois, defrosted
- ½ lemon, juice
- 1 garlic clove, crushed
- few leaves fresh mint, torn
- 1tbsp extra virgin olive oil, plus extra to drizzle
- baguette, sliced thinly into 12 slices
- 36 small peeled prawns
- handful fresh pea shoots
Blitz together the peas, a squeeze of lemon juice, the garlic, mint and the oil with seasoning. Chill until ready to serve.
Arrange the bread slices on a baking tray and drizzle with the oil. Grill until lightly toasted on both sides.
Arrange on a serving platter and top each one with a spoonful of pea puree. Top with 3 prawns each and garnish with pea shoots.
Top tip for making Pea and prawn crostini
Swap the prawns for other seafood instead like scallops or mussels