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Garden Pea & Mint Bruschetta



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.


Serves 2

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)



  1. Place the podded peas into a pan with enough cold water to just cover the peas, bring to the boil and simmer for 3 minutes until sweet and tender. Drain and leave to cool a little.
  2. Use a potato masher to smash the peas along with the lemon juice, olive oil, ¾ of the mint and seasoning.
  3. Rub the toasted sourdough with the cut end of the garlic clove to impart a little of the flavour, drizzle with a little olive oil and load on the pea and mint dip.
  4. Sprinkle with the nutty Wyfe of Bath cheese and serve.



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Eversfield Organic

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