Really simple and really tasty! I like a goaty goat but you can go with a creamier more subtle cheese if you like.
1 small stone baked baguette – or sourdough, or what ever you can get.
1 jar basil pesto
1 packet of Mozzarella – go for the most expensive if you can!
1/2 cup of frozen peas
2 tbsp pine nuts
Dried herbs – oregano, mixed herbs or similar
Salt and black pepper
Make your crostini – slice the baguette into 1cm slices. Toss in a large bowl whilst generously drizzling oil, then add salt and pepper and herbs whilst still tossing around in the bowl.
Heat the grill and toast on each side until they have a nice golden tint – crispy but not burnt.
Boil your peas for 3 minutes or until just cooked. Drain and mix with 3 tbsp of pesto, mush the peas a bit so all of the flavours combine. Season to taste.
In a dry pan toast the pine nuts – get the pan hot and keep them moving, once they start to go golden they go quick and you don’t want to burn them. Set them aside in a different dish when they are golden.
Spread a generous spoonful of the pea and pesto on your crostini. Tear off pieces of Mozzarella and place them on top with a few pine nuts mixed in. Grind over some black pepper for the finishing touch.
Literally mouthwatering and perfect with the Gran Cerdo Blanco.
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