Garden Pea & Mint Bruschetta
2
10 minutes
Vegetarian
Fresh, summery and full of green goodness. This bruschetta is a delicious brunch option for two; great topped with a poached egg or crispy streaky bacon. If you want to serve this as a canape simply use slices of baguette or crostini and top with a teaspoon of pea dip.
Ingredients
- 350g garden peas, podded
- 2 slices of French Country sourdough, toasted
- ½ clove of garlic
- 2 tbsp olive oil
- Squeeze of lemon juice
- Large handful mint leaves, torn or chopped
- A little grated Wyfe of Bath Cheese to top (optional)
Directions
- 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.
- Use a potato masher to smash the peas along with the lemon juice, olive oil, ¾ of the mint and seasoning.
- 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.
- Sprinkle with the nutty Wyfe of Bath cheese and serve.
