Bruschetta Blog No. 2.

As promised, another bruschetta recipe.  Just to reiterate, a selection of bruschetta (see other blogs) on a plate makes a wonderful canape, starter or lunch, just increase or decrease the circumference of the baguette/ciabatta base you buy depending on the intended course.  This topping is so easy and only uses frozen peas, parmesan, mint, pesto and lemon.  Mmmmm.

Ingredients - makes 4 lunch sized bruschetta

Frozen peas, 2 handfuls
Pesto, 1 tbsp
A small handful fresh mint leaves
Salt and pepper
Extra virgin olive oil
1 clove of garlic
Zest of half a lemon, unwaxed if possible (see Hints and Tips)
50 g parmesan cheese, plus extra for garnishing
A baguette or ciabatta

Method

1. Place the peas and a couple of springs of mint in a saucepan and bring to the boil.  As soon as the water boils, drain the peas and put in a bowl of iced water.

2. Once cool, drain the peas and mash with a fork until a bit broken up.  Grate and add the parmesan cheese, the pesto, the mint leaves (torn), the zest of half the lemon, the seasoning, a glug of olive oil and mix.

3. Cut the bread into 1.5 cm slices and toast until golden (I put them on a baking tray under the grill).  Cut the garlic clove in half lengthways and rub the cut side vigorously on one side of each slice of the toast.

4. Top the garlic side of the toast with the pea mixture, drizzle some olive oil on the top, then use a vegetable peeler to carve a few slices of parmesan and place on top.

You are now on a race against sogginess to munch, munch, munch!