These quick and easy dishes will pack a summery crunch at your next lunch party
FOR THE BRUSCHETTA:
- 1 French loaf, cut into 1,5cm slices
- 1 garlic clove
- 45ml olive oil or lemon-flavoured olive oil
- salt and freshly ground black pepper
FOR THE TOPPING:
- 300g frozen peas
- 20g fresh mint leaves, finely chopped
- 10g fresh parsley, finely chopped
- finely grated zest and juice of ½ lemon
- 200g ricotta cheese
- salt and freshly ground black pepper,
- to taste
- 6–8 sugar snap peas, halved lengthwise
- 2–3 radishes, thinly sliced
- 2 spring onions, sliced
- 20g micro herbs
- To make the bruschetta: preheat the oven to 180°C. Slice the garlic in half and gently rub onto one side of each slice of bread.
- Lightly brush both sides of the bread slices with oil and season with salt and pepper. Arrange in a single layer on a baking sheet. Bake for 5–7 minutes, turning once, or until golden and crispy. Set aside to cool.
- To make the topping: bring a pan of water to the boil and cook the peas for 2 minutes. Drain and plunge them into iced water for 3–4 minutes, to keep the bright green colour.
- Drain well and place the peas into a food processor and blend until rough and chunky.
- Transfer the pea mixture to a mixing bowl. Add the remaining ingredients and mix well.
- Spoon some of the mixture onto the bruschetta slices and garnish with sugar snap peas, radishes, spring onions and micro herbs. Serve at once.
(Serves 6–8 as a canapé)