Minty Pea Bruschetta

With Tomatoes & Broccolini
4 servings
  • Lurpak Softest
  • 4 slices of toasted seeded sourdough bread
  • 1 clove garlic
  • 1 cup fresh or frozen peas
  • 2 sprigs fresh mint
  • Sea salt & pepper to taste
  • 2 broccolini, cut into tiny florets
  • 4 cherry tomatoes cut into quarters
  • 4 teaspoons chopped red onions
  • 1 teaspoon dried chilli flakes
Minty Pea Bruschetta

Preparation

Add the peas to a pan of boiling water for 4 minutes. Add the broccolini a minute before the end to quickly blanch them. Drain the vegetables.

Separate the broccolini from the peas and cut into 2cm sprigs.

In a bowl, mash the peas roughly with a fork and season with salt, pepper and finely chopped mint.

Toast the bread and rub with garlic. Leave the bread to cool for 1 minute, before spreading with Lurpak Softest.

Top with the pea puree, broccolini sprigs, tomatoes and red onion. Season with salt and pepper and sprinkle over the dried chilli flakes.