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Fresh, summery and full of green goodness. This bruschetta is a delicious brunch option for two; great topped with a poached egg or crispy streaky bacon. If you want to serve this as a canape simply use slices of baguette or crostini and top with a teaspoon of pea dip.
Cooking time: 10 minutes
350g garden peas, podded
2 slices of French Country sourdough, toasted
½ clove of garlic
2 tbsp olive oil
Squeeze of lemon juice
Large handful mint leaves, torn or chopped
A little grated Wyfe of Bath Cheese to top (optional)