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Sweet Pea and Pecorino Bruschetta

The combination of pea, mint, lemon and garlic smeared over grilled bread and topped with cheese makes a perfect spring appetizer.

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Yield: 6 servings

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Active Time: 30 minutes
Start to Finish: 30 minutes

For this recipe you’ll need:

12 slices French baguette
2 tablespoons extra virgin olive oil
1 clove garlic
1 cup frozen baby sweet peas thawed, or fresh when they are in season
Extra virgin olive oil to taste
Lemon juice to taste
1 tablespoon fresh mint, chiffonade
Salt and pepper to taste
Pecorino cheese, shaved

Heat a grill pan over medium-low heat.
Lay the slices of bread on a sheet tray and brush each side with olive oil. Grill until golden brown and crisp. Transfer to a platter, and rub each piece of the bread with the clove of garlic.
To prepare the peas, bring a pot of water to a boil. Blanch the peas until tender, about 2 minutes for fresh peas or 1 minute for previously frozen.
Drain the peas through a sieve and transfer to a bowl. Using the back of a fork, smash the peas to break them up a bit. There should still be some whole peas remaining.
Season with olive oil and lemon juice to taste. Stir in the mint, and season with salt and pepper to taste.
To assemble the bruschetta, spread about 1 tablespoon of the pea mixture onto each piece of grilled bread.
Garnish with the shaved cheese, and serve.