Pea And Leek Crostini

1. 1

   Lightly coat a nonstick frying pan with oil. Cook leeks over medium heat, stirring, for 2 mins. Add 1/4 cup water and reduce heat until just at a simmer. Season. Add another 1/4 cup water if pan becomes dry and leeks are not yet soft. Cook until water evaporates and leeks are soft.

2. 2

   Meanwhile, blanch peas for 3 mins in boiling water, until bright green and softened. Drain, add to leeks and toss to combine. Transfer to a food processor, add olive oil and pulse for 45 seconds, until coarse. Add Parmesan and mint. Process for another 20 seconds. Mixture should still be a little chunky. Adjust seasoning.

3. 3

   Spread pea and leek mixture over crostini. Garnish with mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.