Crostini with courgette, green asparagus and rocket oil

30min Used products: Peas-Mint

½ small courgette, 8 green mini asparagus tips, 4 slices of multigrain or ciabatta bread, 1 pack of De Hobbit Peas-Mint spread For the rocket oil: 150 ml good, mild flavoured olive oil, 1 small clove of garlic, 1 handful of rocket leaves (about 30 g), pinch of salt, to taste lemon juice, to taste To finish: boiled peas, mint leaves, salt and pepper


Start by making the rocket oil: add the ingredients to a blender or small food processor and blend until the oil reaches a smooth consistency. Season with salt and lemon juice. You can also use a hand blender. Cut the courgette into thin slices and grill in a little hot olive oil in the grill pan. In the same pan, grill the asparagus tips until al dente. Slice in two. Toast the bread in the oven or toaster. Spread a tablespoon of De Hobbit Peas-Mint spread over each crostino. Top with courgette slices and asparagus pieces. Garnish with a spoonful of rocket oil, a little salt and pepper, the peas and the mint leaves.

See our assortiment