Pea, pecorino and pancetta crostini

Toasted ciabatta is spread with tangy goats' curd and a zesty green pea topping in this simple spring nibble from Aaron Craze
By Aaron Craze
Pea, pecorino and pancetta crostini
  • Rating:
  • Serves: 4 crostini
  • Effort: easy


  • 100 g peas, frozen or fresh
  • 4 slices pancetta or streaky bacon
  • 50 g pecorino cheese, grated
  • 6 mint leaves, chopped
  • 1 tbsp olive oil, plus extra for drizzling
  • ½ lemons, juice only
  • 4 slices ciabatta
  • 2 tbsp goat's curd or soft, mild goats' cheese
  • 4 sprigs sprigs parsley or 4 mint leaves, to garnish (optional)


1. Bring a saucepan of salted water to the boil and cook the peas for 3-4 minutes, until just tender. Drain and set aside to cool.

2. Heat the grill to high and grill the pancetta until crisp on both sides.

3. Tip the peas into a bowl with the pecorino, mint and olive oil. Lightly mash together to a rough purée then season with a squeeze of lemon juice and salt and black pepper.

4. Heat a griddle pan over a high heat and griddle the ciabatta until crisp and golden on both sides. Drizzle with a little olive oil then spread with the goats' curd.

5. Top each with some of the pea mixture followed by a piece of crisp bacon. Garnish with a sprig of parsley or mint and serve.

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