Garlic Pesto Crostini by Anna Barnett

Cook and feel good foodie Anna Barnett, has created a series of delicious recipes to showcase our brand new Natural Canvas range, perfectly formed for entertaining without formality.

The first of Anna's recipes is a vibrant and flavoursome vegetarian option: crostini with garlic pesto, charred leeks, zested courgette ribbons, goats curd, toasted hazelnuts and charred cauliflower.

A tried and tested dish, this is a firm favourite in Anna's household. She loves the combination of creamy goats curd combined with fresh courgette and charred cauliflower, with added crunch from the hazelnuts.


1 Leek – Cut in half and blanched then sliced lengthways

½ Loaf of Sourdough – Cut onto 1cm thick slices

2 Courgettes – Sliced into ribbons using a peeler

½ Cauliflower – Cut onto bite sized florets

1 handful of hazelnuts

200g Goats curd (Buratta or mozzarella works just as well)

Zest of ½ lemon.

Garlic Pesto Ingredients:

2 Cloves of garlic or handful of wild garlic leaves

20g Parmesan – Finely grated

1 Tbsp pine nuts

Sprinkle of salt flakes

Small bunch of parsley (around 2 tbsp once chopped)

Good glug of olive oil.


- Begin by blanching the leek. Cut it in half and place in a pan of boiling salted water for 3-4 minutes and then remove and allow to dry out. There’s no need to plunge the leek into iced water for this recipe.

- Place your griddle pan over a high heat for 2-3 minutes or until it starts to smoke. Half the leek again lengthways and lightly coat both the leek and chopped cauliflower in a drizzle of oil, season with salt and black pepper before placing onto the smoking hot griddle. Allow to char for 2-3 minutes before turning and doing the same to the other side.

- Once the vegetables are cooked, place the sliced sourdough on the griddle as well, turning over once the bread starts to blacken. You can add in the hazelnuts at this stage, lightly toasting them until golden.

- Next, prepare the garlic pesto, either by crushing all of the ingredients with a pestle and mortar and/or by blitzing in a blender.

- Once the slices of sourdough are charred, drizzle with a little olive oil and then spread a small amount of the garlic pesto over the sourdough along with the goats curd.

- Pull the charred leeks apart and lay them on top of the goats curd. Next, lightly toss the courgette ribbons in the pesto then stack on top, sprinkle over the cauliflower florets and toasted hazelnuts.

- Finally, finish by grating over the lemon zest and serve.


- Feeds - 4

- Preparation Time - 10 minutes

- Cooking Time - 10-15 minutes.
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