Garlic, Pea and Parmesan Crostini

Preparation time: 25 minutes. Serves: 8

Cooking time: 55 minutes


  • 1 head of garlic
  • 1 French baguette
  • Olive oil-water spray or a little olive oil
  • 200g (7oz) frozen peas
  • 1 tablespoon unsaturated spread
  • 1 tablespoon freshly grated parmesan cheese
  • 1 tablespoon chopped mint
  • Parsley to garnish

Other Crostini Toppings

  • Reduced-fat soft cheese and prawns
  • Red or green pesto sauce
  • Green olive paste
  • Smoked mackerel and chive
  • Goats’ cheese
  • Tahini Hummus


  • Roast the garlic by placing it on a baking sheet and roasting it on the lower shelf in the oven for 45 minutes until the garlic flesh is softened to a puree.
  • Meanwhile, to make the Crostini, cut the loaf into 40 slices about ½ – 1cm (¼ – ½ inch) thick. Using an oil-water spray or [pastry brush, lightly coat each side of the bread slices with oil.
  • Place the bread slices on a rack and bake in a preheated oven, 200 degrees C (400 degrees F), gas mark 6, for about 5-10 minutes, turning the bread over as it turns pale gold. Remove and allow cooling.
  • Cook the peas in boiling water until tender. Drain and transfer to a food processor or blender or mash in a bowl with a fork. Separate the garlic cloves, squeeze out the roasted garlic flesh and add to the peas with the spread and parmesan. Process or mash to a creamy puree. Allow cooling before spreading on to the Crostini. Garnish with parsley or mint, if liked.

Nutritional Tips

Crostini, made with olive oil, follow the beneficial Mediterranean diet rule for a starter or snack. Olive oil is a rich source of monounsaturated and vitamins E. add lots of vegetables to the toppings for extra antioxidant nutrients.

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