8 slices French bread, around 1inch thickness
2 tbsp olive oil
1 garlic clove, peeled and crushed slightly
2 tbsp basil pesto
300g frozen peas, thawed and drained
A handful crushed mint leaves
1 tbsp half fat crème fraiche (optional)
Squeeze lemon juice
100g feta cheese
Paprika or cayenne pepper for decorating
1. Brush the bread with the olive oil, and then rub with the garlic and sea salt.
2. Preheat a griddle or frying pan until very hot and then add the slices of bread in batches and toast well on both sides. Spread a little pesto on each bruschetta. Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint, crème fraiche (if using), add a squeeze of lemon juice and stir in most of the feta cheese and season with sea salt and black pepper. The pea mixture does not want to be completely smooth, it should have some texture.
3. Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese and sprinkle with a little paprika or cayenne pepper.
Recipe couresty of Yes Peas!