© J Sainsbury plc 2020
Photograph: Martin Poole
Pea, goat's cheese and mint bruschetta
Pea, goat's cheese and mint bruschetta from Sarah Randell at Sainsbury's magazine: an ideal summer starter or light lunch
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Ready in 10 minutes
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Cooking time 5 minutes
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Prep time 5 minutes
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Serves 2 generously
Ingredients
- 150 g shelled peas (or 200g broad beans – but remove the skins)
- 1 drizzle of olive oil
- 1 tbsp chopped mint, plus extra to garnish
- 4 slices of bread, griddled
- 1 handful of soft goat's cheese
Method
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1
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.
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2
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.
