8 slices French bread, around 1inch thickness
2 tbsp olive oil
1 garlic clove, peeled and crushed slightly
2 tbsp basil pesto
300g frozen peas, thawed and drained
A handful crushed mint leaves
1 tbsp half fat crème fraiche (optional)
Squeeze lemon juice
100g feta cheese
Paprika or cayenne pepper for decorating
Brush the bread with the olive oil, and then rub with the garlic and sea salt.
Preheat a griddle or frying pan until very hot and then add the slices of bread in batches and toast well on both sides. Spread a little pesto on each bruschetta. Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint, crème fraiche (if using), add a squeeze of lemon juice and stir in most of the feta cheese and season with sea salt and black pepper.
The pea mixture does not want to be completely smooth, it should have some texture.
Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese and sprinkle with a little paprika or cayenne pepper.
Tip: This mixture is also lovely spooned over pan-fried chicken or salmon or used as a dip for crudities
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)