Today I’m continuing on with the bruschetta theme, this time topped with peas and mint. The bonus of this is as long as you have some good quality bread, some frozen peas in the freezer and some sprigs of mint in the garden or in a pot then you can make this. Very useful if some unexpected guest turn up. If you are not needing to keep this vegan then you can include some Parmesan in the mix for added flavour and if you are not a big fan of mint then do not include it and top with some lightly toasted pine nuts instead.
Serves: 4 as a starter or 24 canape
5 a day: 1 per 6 canape
Time: Half an hour
- 250g shelled peas (defrosted if frozen)
- 3 spring onions
- 15g basil
- A handful of mint sprigs
- 300g sourdough bread or half ciabatta or a similar firm bread
- 1 clove garlic
- Extra virgin olive oil
Process the peas, spring onions, basil and about 10 leaves of mint in a food processor until smooth, season with a little salt and pepper and refrigerate until required.
About half an hour before service heat the oven to 100 C
Cut the bread in to pieces that can be consumed in one or two bites, and just under 1 cm thick. Cutting on the diagonal will look more attractive. Rub one side with the clove of garlic.
Heat a griddle pan on to a high heat and char a handful of the bread pieces on both sides. Drizzle with a little olive oil and place in the oven to keep warm whilst you cook the remainder in batches.
Once finished, turn off the griddle and remove the bread from the oven. Top with pea mix and top with some baby mint leaves or some chopped mint. Serve immediately.