The right choice of words can make all the difference. Offering to server you “Green bean pate on crostini” sounds a lot more enticing than “beans on toast”. Which description would is more likely to get your taste buds excited?
Crostini is the ideal way to use bread thats not perfectly fresh. Slightly more sophisticated than mere toast, a drizzle of olive oil turns it into a crispy treat. On it’s own crostini is really tasty, but add a layer of tofu ricotta, topped with a green bean pate and you have a really delicious and colourful dish.
Slice small baguette rounds for canapés or a thick, angled, slice for a more substantial snack. Garnish with fresh herbs or a hint of chilli. A drizzle with some olive oil and a zest of lemon for a really tasty bite.
Green Bean Pâte on Crostini
- 1 cup (200g) broad beans – or green peas for a milder taster pâte.
- 1 cup (120g) edamame beans – podded
- 1/2 red onion finely diced
- 2-3 lemons
- 1 – 2 tbsp shredded mint leaves
- For a smooth pâte – 1-2 tbsp extra virgin olive oil
- peas shoots
- extra virgin olive oil
- finely diced red chilli
- Tofu ricotta
- Baguette – if you’d like to make your own this recipe is delicious or this one for a whole grain bread
These first steps can be prepared the night before.
In separate bowls, cover edamame and broad beans in boiling water. When defrosted peel broad bean pods.
Finely dice red onion and put into a small bowl, add the zest and juice of a lemon. Season with sea salt and stir to combine. Set aside to lightly pickle.
Remove mint leaves from the stems, finely chop
For a coarse pâte, pulse all the ingredients together. Taste add more lemon juice or mint if you like and season to taste
For a smooth pâte, blanch the broad beans and edamame in boiling water for 1-2 minutes. Refresh in cold water to halt cooking and keep the bright green colour. Blend all ingredients together