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SEASONAL CROSTINI BY GIOVANNA RYAN

GUEST RECIPE / CANAPÉS / SPRING / SUMMER

INGREDIENTS

(Makes 10)

ARTICHOKE & ROSEMARY CROSTINI:

BROAD BEAN, LEMON AND PEA SHOOT CROSTINI:

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.

METHOD

DIFFICULTY: 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. 

Giovanna Bruschetta

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