Pea & Bocconcini Bruschetta
- Yield: 2 people 1x
- Category: Savoury
Ingredients
Scale
- 1/2 head garlic
- 2 tsp olive oil
- 250 g green peas
- 1/4 cup fresh mint leaves (, finely chopped)
- 2 tsp lemon juice
- Salt and ground black pepper
- 150 g bocconcini cheese
- 4 slices sourdough toast
- Extra olive oil to serve
Instructions
- Preheat oven to 200ºC. Place garlic in aluminium foil and drizzle with olive oil. Wrap up tightly and roast for 30 minutes or until soft and sweet.
- If using frozen green peas, defrost in boiling water on the stove. Drain, add cloves of garlic, lemon juice, mint leaves, salt and pepper. Mash roughly with a fork.
- Portion peas out on to sourdough toasts. Tear bocconcini apart and place on top. Drizzle with a little olive oil before serving.
Notes
- If you'd prefer a stronger garlic flavour, add one whole bulb to the peas. Roasting garlic mellows the flavour out.
- Serve this recipe as a starter, light lunch or breakfast with two poached eggs.
Find it online: https://eatnik.com.au/pea-and-bocconcini-bruschetta/