I love peas and always have, and will always be excited if I know they are on the menu, and I try and find any excuse to put them in a recipe. I have wanted to make a pea bruschetta type scenario for ages, and now I have knocked one up for the blog. It’s a delicious mix of crunchy bread with the delicate pea mash and the flavours of the Parmesan and balsamic vinegar. Bloody delish and great as a canapé or starter or as a snack.
4 slices of sourdough bread
1/2 garlic clove
1 cup of defrosted frozen petit pois
2 tablespoons of good olive oil
Finely chopped parsley
A little dribble of balsamic vinegar
Zest of a lemon
Salt and pepper to taste
Firstly preheat the oven to 200c.
Sprinkle the slices of sourdough bread with half the olive oil and a pinch of salt.
Place in the oven for about 5 minutes till crunchy and golden.
Meanwhile, put the peas and the rest of the olive oil in a blender or with a potato masher pulverise a bit, but keep them rustic and not too puréed. Add salt and pepper to taste.
Place the roasted sourdough bread on plates. With the cut side of the garlic clove, grate it on the bread, but not a lot, you just want a hint of garlic. Next, divide the pea mixture between the slices and spread over the bread. Garnish with the parsley and the lemon zest.
Using a potato peeler, shave strips of Parmesan over the top. Finish with drops of the balsamic vinegar.
Lastly..I use the more expensive Belazu balsamic vinegar as it’s a bit sweeter and a bit more syrupy than normal balsamic, so it is right up my street. I also think it’s an investment as it will last you a long time.
I love it dribbled on my salads and risottos too. The sweet and savoury combo rocks.