PEA & GOATS CHEESE BRUSCHETTA
6 slices of sour dough
2 1/2 cups peas (or 1 1/4 peas & 1 1/4 broad beans), smashed
100g goats cheese or feta
Rind of 1 lemon
1 clove of garlic
A drizzle of good olive oil
1/3 cup fresh mint leaves, finely sliced
Small handful of basil leaves
1 large handful of finely grated parmesan
Salt & pepper
Pea floss to decorate
Turn your oven on to grill at 200°C. Grill sourdough on each side for 3 minutes or until golden. Once removed from oven, take a clove of peeled garlic and roughly rub it across one side of each toast. Drizzle with olive oil.
In a bowl mix together the smashed peas, lemon rind, finely sliced mint and salt and pepper. Smear generous amounts onto each piece of sour dough. Crumble over goats cheese, finely grate the parmesan on top and decorate with basil, mint and pea floss.