Ingredients

• French stick, cut into 18x 1cm rounds
• 1 small clove garlic, crushed and peeled
• 2 cups mint leaves
• ½ cup parsley sprigs
• 4-5 tablespoons olive oil
• ¼ teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• 1 hard boiled egg
• 100 gram packet smoked venison slices

Method

1. Dry the crostini rounds out in the oven until crisp (you can grill or toast these instead).
2. In a food processor or blender process the garlic, mint and parsley until chopped. Gradually add in 4 tablespoons of olive oil and process until well mixed.
3. Add peeled boiled egg and the remaining 1 teaspoon olive oil and process until smooth.
4. Drizzle a small amount of olive oil over each crostini and spread a little mint salsa on top. Arrange a slice of smoked venison on top of the mint salsa and garnish with mint and lemon rind if you wish. Serve at room temperature.