Pea & Pecorino Bruschetta
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Pea & Pecorino Bruschetta

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Serves 1 - 12 Portions

Alternative to the normal bruschetta

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  • 12 slices sourdough bread
  • Olive oil, to brush
  • 600g podded fresh or frozen peas
  • 150g finely grated pecorino, plus extra, to serve
  • 4 tbsp olive oil
  • 4 cloves garlic, finely chopped


    1. Cook peas in a large saucepan of boiling water for 6 minutes for fresh peas or 3 minutes for frozen peas. Drain and refresh under cold water.
    2. Process peas with pecorino, oil and garlic in a food processor for 1 minute or until roughly crushed, then season with salt and pepper.
    3. Preheat a chargill pan over medium-high heat. Brush both sides of bread with oil and chargrill, in batches, for 3 minutes each side.
    4. Spread pea mixture over grilled bread and serve scattered with extra pecorino.

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