Pea, goats’ cheese and mint bruschetta
Serves: 2 generously
Prep time: 5 minsTotal time: 
Recipe photograph by Martin Poole
Pea, goats’ cheese and mint bruschetta
Serves: 2 generously
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
492Kcal
Fat
24gr
Saturates
12gr
Carbs
46gr
Sugars
4gr
Fibre
6gr
Protein
25gr
Salt
1.9gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 150g shelled peas (or 200g broad beans – but remove the skins)
- a drizzle of olive oil
- 1 tbsp chopped mint, plus extra to garnish
- 4 slices of bread, griddled
- A handful of soft goat's cheese
Step by step
- Blanch the shelled peas or broad beans then drain and tip into a bowl. Squash the peas lightly with a fork and add a drizzle of olive oil, 1 tbsp chopped mint and some seasoning.
- Top the four slices of griddled bread with the peas, crumbled soft goats' cheese, a few small mint leaves and a drizzle of olive oil. Finish with a little crushed sea salt and a grinding of black pepper.
