Bruschetta with Pea & Mint

Ingredients

• Baguette or ciabatta loaf 1
• Frozen peas 200g
• Fresh mint leaves 50g
• Garlic clove 1-2
• Olive oil 2 tbsp
• Lemon juice 1 tbsp
• Feta cheese 50g
• Salt to taste
• Black pepper to taste

Method

1. Preheat your oven or grill to medium-high. Slice the baguette into 1cm thick rounds.
2. Lightly brush or spray the bread slices with a little olive oil and toast them on both sides until golden brown and crisp. Set aside.
3. If using frozen peas, briefly boil or microwave them until tender, then drain well. If using fresh peas, boil them for 2-3 minutes until tender and drain.
4. In a bowl, crush the cooked peas with a fork or potato masher until mostly broken down but still with some texture. Finely chop the mint leaves and mince the garlic, then add them to the peas.
5. Stir in the olive oil, lemon juice, salt, and pepper. Mix gently to combine.
6. Crumble the feta cheese over the pea and mint mixture and stir lightly. Taste and adjust seasoning if needed.
7. Spoon the pea and mint topping generously onto each toasted bread slice.
8. Serve immediately.