Crostoni verdi recipe | Sainsbury`s Magazine

Name: Crostoni verdi recipe | Sainsbury`s Magazine
Ingredients: 30g blanched almonds; 3 tbsp extra-virgin olive oil, plus 1½ tsp; flaky sea salt; 40g pitted green olives; zest and juice of ½ lemon; 1 leek, thinly sliced; 75g fresh or frozen peas; 2 sprigs parsley, leaves picked; 2 sprigs mint, leaves picked; 8 slices rustic bread, such as ciabatta or sourdough; 1 garlic clove, peeled; 12 antipasto artichokes, drained; 12 sage leaves; 1 x 200g pack taleggio, rind removed, thinly sliced - use vegetarian cheese if required; 1 tbsp miniature capers, rinsed

www.sainsburysmagazine.co.uk

This recipe for crostoni verde (green toast) is by chef Joseph Trivelli. Topped with artichokes, cheese and capers, it's an Italian starter wonderful for sharing in summer

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Ingredients

30g blanched almonds
3 tbsp extra-virgin olive oil, plus 1½ tsp
flaky sea salt
40g pitted green olives
zest and juice of ½ lemon
1 leek, thinly sliced
75g fresh or frozen peas
2 sprigs parsley, leaves picked
2 sprigs mint, leaves picked
8 slices rustic bread, such as ciabatta or sourdough
1 garlic clove, peeled
12 antipasto artichokes, drained
12 sage leaves
1 x 200g pack taleggio, rind removed, thinly sliced - use vegetarian cheese if required
1 tbsp miniature capers, rinsed