Jamie Oliver’s Pea and Broad Bean Puree Crostini


Crostini is basically the Italian way of saying “beautiful things on toast”. They’re a fantastic alternative to offer at a party or at the beginning of a meal instead of canapés, especially if you offer a few different toppings.


  • 1 small handful of fresh mint
  • 1 good handful of freshly podded peas
  • 1 good handful of fresh broad beans
  • 1 large handful Pecorino or Parmesan cheese
  • Extra virgin olive oil
  • 1 lemon
  • Sea salt
  • Freshly ground black pepper
  • 1 loaf of ciabatta
  • 1 large clove garlic


  1. Pestle and mortar
  2. Microplane
  3. Chopping board
  4. Knife
  5. Bread knife


All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients.

Image © David Loftus


  1. Pick the leaves of the mint into a pestle and mortar or a food processor. Add the peas and broad beans and smash everything together until they look like mushy peas.
  2. Grate the cheese using a microplane and add to the peas. Pour in a couple of lugs of olive oil and balance the flavours with a little juice from the lemon, salt and pepper.
  3. Cut the ciabatta loaf into slices, roughly 1cm thick and place under the grill. Meanwhile, peel the garlic and cut in half.
  4. Once grilled to your liking, rub the ciabatta with the cut side of the garlic and drizzle with olive oil.
  5. Smear the pea and broad bean paste onto the hot ciabatta and serve with a little mint on top.

Appliances you may need

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