Crostini with Peas and Zucchini

 

Ingredients

 

Serve 6

• 2 zucchini/courgettes, cut in small cubes

• 1 cup/100g fresh garden peas

• 2 tbsp butter

• 2 tbsp all purpose flour

• 1 cup/250ml hot milk

• salt and freshly ground black pepper to taste

• 1/4 tsp freshly grated nutmeg

• 1 large egg yolk, lightly beaten

• 1.2 cup/50g freshly grated Parmesan cheese

• 6 slices whole-wheat/whole meal bread

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Method:

1. Cook the zucchini in a pot of salted, boiling water for 5-10 minutes, or until tender.

2. Drain well, reserving the cooking water. Pat the zucchini dry on paper towels.

3. Return the coking water to a boil and cook the peas for 5 minutes, or until tender. Drain well.

4. Preheat the oven to 400°F/200°C/gas 6. Butter a baking sheet. Cook the butter and flour in a small saucepan over low heat for 1 minute, stirring constantly.

5. Remove from the heat and pour in half the hot milk. return to the heat and warm until the mixture thickness. Gradually add the remaining milk, stirring constantly. Season with salt, pepper, and nutmeg.

6. Cook for 5 minutes, stirring constantly, to make a creamy sauce. Remove from the heat and mix in the egg yolk. Add 2 tbsp of Parmesan, the peas and zucchini and mix carefully.

7. Arrange the slices of bread on the prepared sheet. Bake for 5 minutes.

8. Spread the topping on the lightly toasted bread and sprinkle with the remaining Parmesan. Bake for 7-10 minutes more, or until crisp and toasted. Serve hot.