Spring Pea, Mint And Goats Cheese Bruschetta

1. 1

   Start by making the whipped goats cheese. Place the goats cheese, with a little reserved separately for sprinkling, in a large bowl and add a generous pinch of pepper and half the lemon zest. Whip all together till light and smooth. Place in the fridge to chill.

2. 2

   Place a griddle pan on a medium heat and leave to heat up, or if you have a BBQ fire it up. Once the pan/BBQ is hot, place the sliced bread in a single layer and leave till nicely griddled on one side. Once toasted on one side, flip over and cook on the other side.

3. 3

   While the bread is cooking place the peas in a small pan and pour over a kettle of boiling water to cover the peas. Turn on the heat and simmer for 3 minutes until the peas are hot but not too soft. Drain the peas.

4. 4

   Place the drained peas in a pestle and mortar, or a processor, add the remaining lemon zest, the lemon juice, chopped mint, generous pinch of pepper and a pinch of salt. Bash the ingredients to release all the flavours but not till a paste is created - you still want some texture left.

5. 5

   Place the bread on a board with the bowl of goats cheese and the mortar of pea mix. If you don't have a mortar just put the mixture into a small serving dish. Let people help them selves by spreading a slice of toast with a thick layer of cheese and piling high the pea mixture on top. Sprinkle each slice with a little reserved goats cheese and some fresh lemon zest.

* Per serving · 4 servings · Values may vary.

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