Culpeper House

Here Lives A Man with a Pan

Tapas & Canapes

Pea and Mint Croustades

Toby

Crisp croustade cases make a great base for these veggie canapés, but you could use crackers or toasted baguette slices instead. For meat lovers, garnish with shards of crispy Parma ham.

Ingredients

200 g frozen peas or petits pois

1 small garlic clove, crushed

Small handful (6g) mint leaves, plus extra small leaves to garnish

25 g hard goat’s cheese, finely grated, plus extra, shaved, to garnish

2 tbsp. extra virgin olive oil

24 croustade cases, we used Rahm’s

Lemon juice, to taste

Method

  1. Cook the peas in a pan of boiling water for 4-5min, until just cooked. Drain and cool in cold water. Drain.
  2. Tip peas into the small bowl of a food processor with the garlic, mint, cheese, olive oil and season with pepper, plenty of salt and a squeeze of lemon juice (about 1tsp). Pulse briefly to a chunky texture. Scrape into a piping bag or small food bag and chill until needed.
  3. To serve, pipe pea mix into the croustade cases and top each with a shaving of cheese or a small mint leaf. Serve immediately.

Get ahead 

Make recipe to end of step 2 a few hr ahead. Bring to room temperature for 30min before completing recipe to serve.