Bruschetta with pea purée, cheddar and mint

20min 1 serving
  • 150g peas
  • lemon juice
  • salt and pepper
  • 50ml cream
  • Castello Extra Matured Cheddar
  • Mint leaves
Bruschetta with pea purée, cheddar and mint


Boil the peas for 2-3 minutes. Drain and then add the cream, 6-7 mint leaves, salt, pepper and some lemon juice. Blend until fairly smooth. Season to taste.

Put a dollop of pea purée on the bread and top with cheddar and mint leaves.

To get the best result, use day-old bread in thin slices and then either toast them, fry them in oil or pop them on the grill. If you love garlic, rub the toasted bread with a clove of garlic. A couple of rubs is enough to get some garlicky flavour without it being too overpowering.