Pea & Pecorino Bruschetta
Makes Portions
Easy
Total time:
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
Method
step 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.step 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.step 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.step 4
Spread pea mixture over grilled bread and serve scattered with extra pecorino.
