This is a recipe which I had the pleasure of trying during my “The Art of Seasoning” blogger event.
Rachel Green made this for us, as a demonstration on how to use a pestle & mortar.
The recipe is very quick and easy but it taste like £100 meal… really out of this world.
Try it and tell me what you think…
Pestle & Mortar Practical
“Make your own Peas on Toast”
Ingredients:
- 8 slices French bread
- 1 garlic clove, peeled and crushed slightly
- 2 tbsp olive oil
- Sea salt
- 2 tbsp basil pesto
- 250g frozen peas, thawed and drained
- 1 tbsp olive oil
- 1 tbsp half fat crème fraiche
- 100g feta cheese
- A handful crushed mint leaves
Instructions:
- Brush the bread with the olive oil, and then rub with the garlic.
- Preheat a griddle or frying pan until very hot and then add the slices of bread in batches and toast well on both sides.
- Spread a little pesto on each bruschetta.
- Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint, crème fraiche, add a squeeze of lemon juice and stir in half of the feta cheese and season with sea salt and black pepper.
- The pea mixture does not want to be completely smooth, it should have some texture.
- Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese and sprinkle with a little paprika or cayenne pepper.
- This mixture is also lovely spooned over BBQ chicken or used as a dip for crudities.
