Garden Pea & Mint Bruschetta

Directions

1. Place the podded peas into a pan with enough cold water to just cover the peas, bring to the boil and simmer for 3 minutes until sweet and tender. Drain and leave to cool a little.

2. Use a potato masher to smash the peas along with the lemon juice, olive oil, ¾ of the mint and seasoning.

3. Rub the toasted sourdough with the cut end of the garlic clove to impart a little of the flavour, drizzle with a little olive oil and load on the pea and mint dip.

4. Sprinkle with the nutty Wyfe of Bath cheese and serve.