Pea & feta toasts

No cook


Serves 5 as a nibble, or 10 with other nibbles
This spin on bruschetta tops baguette slices with crushed peas, mint and salty cheese - great for canapés

Nutrition and extra info

Nutrition: per serving (5)

  • kcal204
  • fat5.7g
  • saturates2.8g
  • carbs27.3g
  • sugars5.6g
  • fibre4.4g
  • protein10.1g
  • salt1g
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  • 300g frozen pea, left at room temperature to defrost
  • 3 tbsp low-fat natural yogurt
  • 2 tbsp chopped mint, plus a few extra leaves, torn



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • zest and juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 15 slices cut from a thin baguette, lightly toasted
  • 85g feta cheese, crumbled
  • drizzle olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Put the defrosted peas, yogurt, chopped mint, lemon zest and juice and some seasoning in a bowl. Mash well with a potato masher. Divide the pea mixture between the toasts, then scatter a little feta on top of each with some more pepper. Arrange on a plate, scatter with more mint leaves and a drizzle of oil. Serve.

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Comments (6)

Lotus1972's picture

Tried this last night, and mixed the feta into the overall mixture. It's nice but maybe not as tasty as I'd hoped. Not sure if I'd make again.

lindsay990's picture

Really lovely and very easy. Got some brilliant mini Melba toasts from Lidl (their Deluxe range) and served on them.

linzema's picture

Easy to make and big impact. People were complimenting on them. I added some chilly to give it a kick as otherwise found it a little bit bland

m1ch3ll3's picture

I am going to make these as starters for my NYE party - thank you!

heather241's picture

I recently made these for a cocktail party, I couldn't keep up with the demand, they were so popular - and very easy to make.

eleanormayo's picture

These were really easy, rather than toasting my baguette slices, I drizzled them with a little bit of olive oil and put them in a hot oven for about 8 mins. And rather than mash the peas, I went at them with the stick blender. They tasted great, but as I had made the pea goo the day before, it had lost a bit of its vibrant green colour.

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