Pea and Prawn Crostini – a great little canape

If you’re searching for a scrummy canape, here’s one you might like. Marvellous Mother In Law made some this weekend to have with our glass of sherry before Sunday lunch. Got top marks from me for taste and texture and from her because it was easy to make…

Pea and Prawn Crostini

Recipe by Good To Know, tested by Marvellous Mother In LawCourse: CanapeDifficulty: Easy


Total time



Would also make an excellent starter. This pea and prawn combo comes to life with fresh mint, lemon and a touch of garlic.


  • 250g frozen petit pois, defrosted

  • Juice of half a lemon

  • Clove garlic, crushed

  • Few leaves fresh mint, torn

  • 1 tbsp extra virgin olive oil, plus extra to drizzle

  • Thin baguette, sliced thinly into 12 slices

  • 12 large peeled prawns

  • Handful fresh pea shoots


  • Blitz together the peas, a squeeze of lemon juice, garlic, mint and the oil with seasoning. Chill until ready to serve.
  • Arrange the bread slices on a baking tray and drizzle with olive oil. Grill until lightly toasted on both sides.
  • Arrange on a serving platter and top each slice with a spoonful of pea puree and a prawn. Garnish with pea shoots.
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Janet Gordon
Janet Gordon
2 months ago

Just printed this recipe off as it sounds delicious – I’ll let you know how I get on

Annabel & Grace
2 months ago
Reply to  Janet Gordon

Hi Janet. We had this canape last Sunday and I loved the combo of textures. Hope you enjoy them as much as we did! Grace x