Pea & Pecorino Bruschetta
Enjoy this delightful recipe that brings together the freshness of peas with the savory goodness of pecorino cheese on perfectly grilled sourdough bread. The vibrant colors and flavors make it a wonderful dish to serve as an appetizer or light meal.
— Constant Cookbook
Ingredients
- 12 slices sourdough bread
- Olive oil, to brush
- 600g podded fresh or frozen peas
- 150g finely grated pecorino, plus extra, to serve
- 4 tbsp olive oil
- 4 cloves garlic, finely chopped
Instructions
- Cook peas in a large saucepan of boiling water for 6 minutes for fresh peas or 3 minutes for frozen peas. Drain and refresh under cold water.
- Process peas with pecorino, oil and garlic in a food processor for 1 minute or until roughly crushed, then season with salt and pepper.
- Preheat a chargill pan over medium-high heat. Brush both sides of bread with oil and chargrill, in batches, for 3 minutes each side.
- Spread pea mixture over grilled bread and serve scattered with extra pecorino.
Yield
Makes 12 portions
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