Recipes
Sourdough Crostini
Crisp sourdough crostini topped with minted pea puree & flavoursome shreds of Quorn Fillet with a sprinkling of pomegranate seeds.
Ingredients
5 Quorn Fillets, defrosted
MARINADE
- 1 lemon, juice and zest only
- 1 lime, juice and zest only
- 1 tsp smoked paprika
- 1 tbsp oil
- 1 tbsp honey
CROSTINI
- 10 slices of bread from a sourdough baguette, 1cm thick
- 1 tbsp olive oil
TOPPING
- 200g frozen peas, defrosted
- 20g natural yogurt
- 2 tsp dried mint
GARNISH
- 2 tbsp pomegranate seeds
Method
- Tear the Quorn Fillets into small pieces and place in a baking tin.
- Mix all of the marinade ingredients together and pour over the Quorn Fillets. Cover and refrigerate for 30 minutes.
- Preheat the oven to 200°C / Gas Mark 6.
- Cook the Quorn Fillets for 10 - 15 minutes or until core temperature is reached.
- Make the crostini; place the baguette slices cut side up onto a baking tray and brush with olive oil. Cook for 10 - 15 minutes until crisp and golden.
- Make the topping; blitz the peas, yogurt and mint together with a stick blender until smooth.
- Top each crostini with pea puree and pulled Quorn. Garnish with pomegranate seeds and serve warm or cold.
Tip - the crostini can be made in advance and stored in an airtight tin.