Crostini with broad beans, AutumnCrisp®️grapes and feta.

LunchDinnerYummy for Kids!Great for entertaining!Fast dinner!Gluten-freeSugar-freeNut-freeBreakfastOne bowl recipe
Written By Elizabeth

Cook time: NA | Prep time: 15 mins | Makes: 24

Ingredients.

  • 1 cup frozen, peeled broad beans

  • 1 cup AutumnCrisp®️grapes, thinly sliced

  • 1/2 large lemon, zest and juice

  • 10 basil leaves, thinly sliced, extra baby basil leaves to garnish

  • 2 tablespoons (40ml) extra virgin olive oil

  • 1 teaspoon sea salt

  • 1/4 teaspoon cracked pepper

  • 100g feta

  • 24 homemade crostini, use gluten free bread if preferred - See serving notes below

Method.

1. In a heat proof bowl add broad beans and cover with boiling water. Place a tea towel on top for 10 minutes. Drain and set aside.

2. In a medium bowl add sliced AutumnCrisp®️grapes, lemon zest, juice, broad beans, basil, olive oil, sea salt and cracked pepper. Stir to combine.

3. Add the crumbled feta and mix until just combined. Do not over mix.

4. Evenly spoon mixture onto crostini. Can be assembled 30 minutes before guests arrive. Place a baby basil leaf onto each crostini to serve.

Serving note: Slice a thin baguette on a slight angle for a two-bite starter. Arrange on a baking tray, drizzle with olive oil, and season with salt and pepper. Bake at 180ºC fan for 8–10 minutes until crisp and golden. Store in an airtight container for up to two weeks.

Enjoy! Amanda x Palms Vineyards

In partnership with Palms Vineyards

Elizabeth

Pivotly is an advisory firm specialising in digital pivots for e-commerce & SaaS businesses wanting to increase profitability, optimisation and accelerate growth.

http://www.pivotly.com.au
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