Pea, feta and tomato bruschetta recipe

Name: Pea, feta and tomato bruschetta
Yield: Serves 2
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

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

Shop your ingredients

Tesco Baby Plum Tomatoes 300G
120g mixed baby tomatoes, quartered
£1.00
£3.33/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
few basil leaves, torn
£0.50
£16.67/kg
Tesco White Wine Vinegar 350Ml
1 tsp white wine vinegar
£1.55
£4.43/litre
Tesco Olive Oil 250Ml
2 tsp olive oil
£3.10
£12.40/litre
Grower's Harvest Garden Peas 900G
100g frozen peas, defrosted
£1.15
£1.28/kg
Tranos Greek Feta 200G
Aldi Price Match
40g feta
£1.69
£8.45/kg
Tesco Multiseed Batch Medium Sliced White Loaf 800g
4 diagonal slices, cut from 400g loaf Mediterranean bread
£1.30
£1.62/kg
Tesco Wild Rocket 60G
25g rocket leaves
£1.00
£16.67/kg

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.