Pea and mint bruschetta recipe
Ingredients
1 baguette
1tsp olive oil, plus extra for brushing
1 garlic clove, crushed
100g (3½oz) low-fat crème fraîche
250g (8oz) frozen petit pois, thawed and drained
2tbsp chopped mint, plus sprigs to garnish
squeeze of lemon juice
Preheat oven to Gas 6, 200°C, fan 180°C. Slice the baguette into 16. Brush with olive oil, then rub over with garlic clove. Bake in the oven for 5-10 minutes, turning half way, until golden. Set aside 2 tablespoons of crème fraîche. Put the remainder along with the peas and mint in a food processor. Season and whizz until smooth. Add a squeeze of lemon juice to taste. Spoon onto the bruschetta, put a small spoonful of the remaining crème fraîche on each and a tiny sprig of mint. Top tip Make up to two days ahead and store pea topping in the fridge and bruschetta in a container. Add topping at the last minute so they stay crisp.
