Pea Pesto Bruschetta with Creamy Goat's Cheese

Method4 steps · about 12 min

1. 1

   Step 1: Bring a small pot of water to a boil and heat a griddle pan over high heat.

   Uses Water for boiling the peas, as needed

2. 2

   Step 2: Reserve 1 tablespoon of the olive oil for the pesto. Use some of the remaining tablespoon to lightly drizzle both sides of the bread slices, saving a little for the final topping. Char-grill both sides on the hot griddle until toasted.

   Uses 4 slices crusty ciabatta bread · Some of the remaining 1 tablespoon oil for the bread; reserve 1 tablespoon for pesto and a little for finishing

3. 3

   Step 3: Boil the peas (150 g) in the prepared boiling water for 1 minute, then drain. Blend the cooked peas with the basil, mint, grated Parmigiano, lemon juice (1), half garlic clove, the reserved 1 tablespoon olive oil and a pinch each of salt (1 pinch) and pepper to a thick, fine paste.

   Boil peas · 1 minUses Boiling water for peas · 150 g frozen peas · Small handful fresh basil · Small handful fresh mint leaves · 1 tablespoon finely grated Parmigiano Reggiano · 1 squeeze fresh lemon juice · 1/2 garlic clove · Reserved 1 tablespoon olive oil for pesto

4. 4

   Step 4: Spread the prepared pea pesto generously over the four grilled bread slices. Divide the goat cheese (50 g) across the slices, then drizzle with the small amount of oil kept for finishing and add black pepper to taste. Serve.

   Uses Grilled ciabatta slices · Prepared pea pesto · 50 g mild creamy goat cheese for topping · Oil remaining after bread oil and the reserved pesto tablespoon · Additional black pepper for serving