Monday Munchies: Tostati With Goats Curd & Minted Mushy Peas

Summer is time for soirees and get togethers with friends, which calls for lots of good food! These tostatis make for great party food as well as a delicious lunch for yourself. Let us know what you think of them on Twitter when you make them, just #CookMintMag!


{serves 6}

400g fresh peas
1 garlic clove
2 tbsp fresh mint
1 tbsp extra virgin olive oil
6 Tostatis
125g Abergavenny Fresh Goat’s Curd
Mint leaves
1 lemon


Finely chop the garlic cloves. Chop the fresh mint.


1 To make the mushy peas, cook the peas and garlic in boiling salted water for 3-4 minutes.

2 Drain well and mash roughly.

3 Stir in the mint, olive oil and add a squeeze of lemon juice, and season with black pepper.

4 Spread each tostati with goat’s curd.

5 Top with a generous spoonful or two of the mushy peas, garnish with fresh mint leaves and drizzle lightly with olive oil.


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