Ingredients

1 head of garlic 1 French baguette olive oil-water spray or a little olive oil
1 tablespoon unsaturated spread 2 tablespoons 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 Pâté
Goats' cheese Tahini Hummus
Crostini, made with olive oil, follow the beneficial Mediterranean diet rule for a starter or snack. Olive oil is a rich source of monounsaturates and vitamin E. Add lots of vegetables to the toppings for extra antioxidant nutrients.

Instructions

1.Roast the garlic following the method for Garlic Mash .
2.Meanwhile, to make the crostini, cut the loaf into 40 slices about 1-1 cm (%- inch) thick. Using an oil-water spray or pastry brush, lightly coat each side of the bread slices with oil.
3.Place the bread slices on a rack and bake in a preheated oven, 200°C (400°F), Cas Mark 6, for about 5-10 minutes, turning the bread over as it turns pale gold. Remove and allow to cool.
4.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 purée. Allow to cool before spreading on to the crostini. Garnish with parsley or mint, if liked.

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

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