Recipes: Smashed Pea Crostini

02 December 2022

Looking for ways to brighten up your plate? Try this delicious and nutritious recipe for Smashed Broad Beans & Peas on Crostini. If you aren't familiar with Broad Beans – also called Fava Beans – know that they're packed with iron, magnesium, folate, copper, zinc and vitamins B and C which are all vitamins and minerals that crucial for bone health, brain function, and general immunity. And the humble Pea? Well they're loaded with vitamins C and E, zinc, and other antioxidants.

1 cup shelled broad beans (fresh if possible)
3/4 cup shelled green peas (fresh if possible)
Handful of fresh mint leaves (roughly chopped)
20g quality butter (melted)
2 tablespoons extra virgin olive oil
1 teaspoon salt flakes 
Pinch of freshly ground black pepper 

To Serve
1 fresh ciabatta loaf (sliced) or prepared Crostini
Shaved Parmesan 

  1. Bring a pot of water to a boil and add broad beans for 3 minutes. Remove with a slotted spoon to a bowl and set aside to cool slightly.
  2. Add peas to the pot of water and cook for 3 minutes. Remove from heat and drain well.
  3. Peel broad beans, discarding the skins, and adding inner broad beans to the pot of peas as you go.
  4. Once done, add the mint, butter, olive oil, salt and pepper. Give a good stir with a fork, smashing the mixture a bit. Add extra salt if needed.
  5. To serve, toast slices of Ciabatta or use prepared Crostini. Top with the warm pea and broad bean mix, Parmesan cheese and extra mint leaves to garnish.

Topped with a generous helping of Parmesan, Sea Salt, and Mint Leaves – this flavour combination tastes like Summer!

Click here for a guide on making Crostini from Volare Ciabatta, or simply use toast instead!

Want more recipe ideas? Learn how to make a Waldorf Chicken Sandwich with our San Francisco Sourdough.

Photographs & Recipe: Jess Bicknell