Pea and mint bruschetta

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


  • 300g frozen peas
  • 25g pack mint, leaves only
  • 1 lime, juice
  • tbsp chilli olive oil, plus extra to drizzle
  • 250g ricotta
  • 10 slices baguette, cut diagonally