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Pea & mint bruschetta

By Samuel Fares

10’ Prep time

5’ Cook time

15’ Total time

411 Calories

4 Serving

Summary

In this recipe by chetna makan, mint is a favourite partner of peas: try crushing some together with a little ricotta to top bruschetta – just the thing for a light lunch in the garden.

Samuel Fares 0 Followers

Step by Step

Step 1

Cook the peas in a pan of salted boiling water for 3-4 minutes, then drain and allow to cool slightly. Using a pestle and mortar, crush most of the mint leaves and the lime juice together (reserving a few small leaves to serve), until mashed. Add the peas and crush until they are all squashed. Season, add the chilli olive oil and mix well.

Step 2

Season the ricotta. Toast the baguette slices until golden, then spread each with about 1 tbsp ricotta. Top with a spoonful of the pea mixture, scatter over the reserved mint and drizzle over a little chilli oil. Serve straight away.