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Pea & mint bruschetta
In this recipe by Chetna Makan, mint is a favourite partner of peas: try crushing some together with a little ricotta to top bruschetta – just the thing for a light lunch in the garden.
Contains dairy
- Serves4
- CourseLunch
- Prepare10 mins
- Cook5 mins
- Total time15 mins
Ingredients
- 300g frozen peas
- 25g pack mint, leaves only
- 1 lime, juice
- 1½ tbsp chilli olive oil, plus extra to drizzle
- 250g ricotta
- 10 slices baguette, cut diagonally