- 400g slicing chorizo in one piece
- 3 tbsp good olive oil
- 12 langoustines
- 400g frozen broad beans, defrosted and skinned juice of 2 lemons
- 3 tbsp finely chopped parsley
- 12 slices French bread
- Preheat the oven to 200°C
When warm, bake the slices of bread until crisp to form crostini.
Cut the chorizo into sticks about 5cm long and 1cm thick. Heat the oil in a large frying pan and gently sauté on all sides until lightly browned. Remove and drain; pour the oil away
Add the langoustine tails to the glistening pan and fry on a high heat for a couple of minutes, until opaque.
Return the chorizo to the pan with the beans, lemon juice, parsley and season.
Swiftly heat through, remembering that too much heat will rubberise the langoustines.
Put the crostini around a small serving platter and pile the sauté over them.