Smashed peas with mint, lemon and pecorino on bruschetta

AT A GLANCE

  • Serves 4 people

  • 400 gm (about 2/3 loaf) ciabatta, halved horizontally
  • For brushing: olive oil
  • 1 garlic clove, halved
  • 80 gm pecorino, finely grated
  •  
  • Smashed peas
  • 400 gm peas, podded or frozen
  • 1 garlic clove, crushed
  • Juice and finely grated rind of 1 lemon
  • 60 ml (¼ cup) extra-virgin olive oil
  • ½ cup (loosely packed) mint, coarsely chopped
01   Preheat a char-grill pan over high heat. Brush both sides of ciabatta with olive oil and grill, turning once, until charred and golden (2-3 minutes each side).
02   For smashed peas, blanch peas until tender and bright green (2-3 minutes for fresh and 1-2 minutes for defrosted frozen). Drain well, transfer to a bowl, add a generous pinch of sea salt and coarsely crush with a fork. Add remaining ingredients and check seasoning.
03   To serve, rub warm grilled ciabatta with cut garlic, top with smashed peas and pecorino, then drizzle with extra-virgin olive oil and season with cracked black pepper.

Topics:

SNACK, BREAD, FAST, LEMONS, MINT, ITALIAN, PECORINO, PEAS, CHEESE, SPRING

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN

FEATURED IN

Nov 2014

Nov 2014

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