These are wonderful little nibbles for the start of a cocktail party or a dinner. I make them as a pair with my Lobster Crostini (Recipe here) as they pair wonderfully. Very easy to make and incredibly tasty and more-ish. The salty olive and capers make for a good contrast to the creamy cheese and the lemon and peas add freshness and zing.
Makes 10-12 depending on size of prawns/shrimp.
1/2 cup frozen baby peas
Pinch caster sugar
1 tbsp capers (in vinegar), drained + rinsed well
8 green, mild olives, (I used Jamie Oliver's 'Olives in Lemon')
150g smooth + creamy goat's cheese
1 tablespoon sour cream
1/2 teaspoon, finely chopped parsley
Juice of half a small lemon
600g cooked prawns/shrimp ~ peeled, cleaned + deveined
1 white, crusty baguette, cut into 1.5cm slices
1 large garlic clove, peeled + cut in half length-ways
Lemon flavoured olive oil to serve (I use this brand ~ their lemon oil is excellent)
Lemon zest (grated super finely on a microplane) to garnish Handful watercress to garnish
Fill a small bowl with cold water and add a handful of ice cubes. Set aside near the sink along with
Bring a small pot of water to the boil over high heat, add a pinch of caster sugar then add the frozen peas, cook for 2 minutes then drain and plunge the peas into the iced water. Allow to sit in the water to cool completely, then drain again and set aside.
Into a mixing bowl, add the goat's cheese and sour cream, stir to combine until smooth and fully lump free ~ this can take a little while as the two textures will be quite different initially.
Remove olive stone (or simply cut the olive flesh away from the stone) and chop very finely along with the rinsed capers. Add to the goat's cheese along with the parsley and a good seasoning of freshly ground black pepper.
Lightly toast the slices of bread then rub each one with the cut garlic clove.
To assemble: spread goat's cheese paste onto each slice of toasted bread, top with a few baby peas (you can very lightly press the peas into the paste to stop them rolling off), 2 prawns, a drizzle of lemon oil and a small sprinkling of lemon zest. Season with a final grind of black pepper.