Pea, Mint & Pecorino Bruscetta
Jane Lovett
6-8
These are just perfect for a warm day, especially when arranged on a pretty platter. A few slices of Parma ham or smoked salmon draped in between the bruschettas makes a more substantial lunch or supper.
ingredients
200 g (7 oz) fresh or frozen peas
salt and freshly ground black pepper
2 sprigs of mint, leaves only
1 – 2 tsp crème frâiche
6 – 8 slices of sourdough, ciabatta, or artisan-style bread, sliced diagonally
1 clove of garlic, peeled
3 spring onions, trimmed and sliced diagonally into thin rings
olive oil
a little Pecorino cheese, for shaving
nigella seeds, pea shoots and/or small, pretty salad
leaves or salad cress, for serving sea salt
directions
1. Put the peas and some salt into a pan, barely cover with boiling water, and as soon as they start to come to the boil, drain and cool. Purée with the mint leaves and some seasoning in a small processor or with a hand blender, leaving a bit of texture to the purée. Add the crème frâiche a teaspoon at a time, bearing in mind the purée will be spooned onto the bread. You might not need it all. Taste and adjust the seasoning accordingly. It should be well seasoned.
2. Toast or griddle the bread on both sides, rub with the garlic and put onto a board, a large serving platter or individual plates. Drizzle over a little olive oil and top with the pea purée. Scatter over the spring onions and some Pecorino shavings. Decorate with a sprinkling of nigella seeds, a few pea shoots and/or salad leaves or cress, plus a final swirl of olive oil, and a sprinkling of sea salt flakes.