Smashed pea bruschetta recipe
Impress friends with this easy starter – topping crisp grilled ciabatta with smashed peas, creamy cheese and fresh lemon. This is delicious served warm, but can also be made ahead and served at room temperature if you are short of time.
See method- Serves 6
- 10 mins to prepare and 10 mins to cook
- 291 calories / serving
Ingredients
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- ½ large onion, finely chopped
- 3 garlic cloves, 2 finely chopped, 1 halved
- 2 rosemary sprigs, stalks discarded and leaves chopped
- 400g frozen garden peas
- 1 lemon, zested and juiced
- 3 tbsp lighter soft cheese
- 1 tbsp grated Italian-style hard cheese, plus extra to serve
- 12 x 1.5cm-thick slices ciabatta
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Shop ingredientsEach serving contains
- Energy
- 1225kJ 291.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 38.9gProtein 11.4gFibre 5.6g
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- Preheat the grill to high. Heat 1 tbsp oil in a frying pan over a low heat. Add the onion and chopped garlic and fry for 10 mins, adding the rosemary after 5 mins.
- Meanwhile, blanch the peas in a pan of boiling water for 2 mins. Drain.
- Put the onion mix, half the lemon zest and two-thirds of the peas in a blender. Season, then pulse to a coarse paste. Add the lemon juice to taste, and the cheeses, then pulse again. Stir in the remaining peas.
- Put the ciabatta slices on a baking tray and brush both sides with the remaining oil. Grill both sides until golden. Rub one side of each slice with the halved garlic.
- Spoon the peas over the garlic-rubbed side of the ciabatta. Top with the remaining lemon zest, extra grated cheese and a drizzle of oil.
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