Garden Pea & Mint Bruschetta
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.
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)
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.