Pea, feta and tomato bruschetta recipe
A delicious dinner for two, transport your tastebuds to the Mediterranean with these bruschetta, topped with mashed peas, tangy feta and marinated tomatoes. They take just 10 minutes to make, perfect for lazy weekday evenings or a quick-fix al fresco snack.
See method- Serves 2
- 8 mins to prepare and 2 mins to cook
- 331 calories / serving
Ingredients
- 120g mixed baby tomatoes, quartered
- few basil leaves, torn
- 1 tsp white wine vinegar
- 2 tsp olive oil
- 100g frozen peas, defrosted
- 40g feta
- 4 diagonal slices, cut from 400g loaf Mediterranean bread
- 25g rocket leaves
Each serving contains
- Energy
- 1390kJ 331.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 1.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 44.3gProtein 14.3gFibre 6.4g
Method
- Marinate all of the tomatoes by mixing them with the basil leaves, vinegar and olive oil in a bowl. Season and set aside.
- In a small pan of boiling salted water, blanch the peas for 2 mins and drain. While still warm, mash the peas with half the feta using a fork.
- Toast the bread slices and spread the pea and feta mixture over the top, dividing equally between each slice.
- Garnish with a little rocket, then spoon over the marinated tomatoes and their juices. Crumble over the remaining feta and top with the rest of the rocket leaves.
- See more Bruschetta recipes
