ARTICHOKE & ROSEMARY CROSTINI:
- 20 small globe artichokes, peeled, prepared and stored in lemon water
- 5 tablespoons rosemary leaves, fried
- olive oil
- salt and pepper
- 10 small slices good quality bread
BROAD BEAN, LEMON AND PEA SHOOT CROSTINI:
- 250g broad beans, podded and skinned
- 150g soft cheese
- 3 large handfuls pea shoots
- squeeze lemon juice
- zest of 3 lemons
- 10 small slices good quality bread, toasted
- 5 tablespoons chive flowers
If you watched the latest series of Masterchef, you will have seen GIOVANNA RYAN take the competition by storm. As a runner up, she is clearly a wildly gifted chef so we felt honoured to welcome her as our first guest of the day at our Guest Chef Stage at the Summer Festival. Bright with new season ingredients and filled with the essence of her Italian roots, these stunning crostini make for the perfect summer canapés or starters.
METHODDIFFICULTY: Medium 25 MINS
Artichoke & Rosemary Crostini:
Boil the artichoke hearts for 7-8 minutes until soft (alternatively, jarred will also work).
Fry the artichokes until golden brown in 3 tablespoons oil with half of the rosemary.
Blitz two thirds of the artichokes, two tablespoons of olive oil and the fried rosemary to a coarse paste. Add more olive oil if it looks too thick. Season well.
Fry the remaining rosemary until crisp.
Toast the bread and spread the artichoke purée on top. Garnish with the remaining artichokes (sliced), a drizzle of olive oil and the fried rosemary.
Broad bean, lemon and pea shoot crostini:
Briefly boil the broad beans. Refresh under cold water and remove the outer husks.
Blitz half the broad beans with the cheese. Add a squeeze of lemon juice and season.
Toast the bread and spread the purée on top, sprinkle with the remaining broad beans, pea shoots, chive flowers and lemon zest.
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