Alex Luck//Hearst Owned

Pea and Mint Croustades

Crisp croustade cases make a great base for these veggie canapés, but you could use crackers or toasted baguette slices instead. For meat lovers, garnish with shards of crispy Parma ham.

By The Good Housekeeping Cookery TeamPublished: 01 December 2020

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The perfect canapé to kick festive celebrations off! Try our fresh and light crunchy croustades this Christmas time.

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Yields:: 24
Prep Time:: 10 mins
Cook Time:: 5 mins
Total Time:: 15 mins
Cal/Serv:: 28

Ingredients

200 g
frozen peas or petits pois
1
small garlic clove, crushed
Small handful (6g) mint leaves, plus extra small leaves to garnish
25 g
hard goat’s cheese, finely grated, plus extra, shaved, to garnish
2 tbsp.
extra virgin olive oil
24
croustade cases, we used Rahm’s
Lemon juice, to taste

Directions

1. Step 1 Cook the peas in a pan of boiling water for 4-5min, until just cooked. Drain and cool in cold water. Drain.
2. Step 2Tip peas into the small bowl of a food processor with the garlic, mint, cheese, olive oil and season with pepper, plenty of salt and a squeeze of lemon juice (about 1tsp). Pulse briefly to a chunky texture. Scrape into a piping bag or small food bag and chill until needed.
3. Step 3To serve, pipe pea mix into the croustade cases and top each with a shaving of cheese or a small mint leaf. Serve immediately.