Peas on toast!


This sounds a bit odd, but it really works. I first had it in a pub as a starter and thoroughly enjoyed it. It is fresh and light, and makes a change from tomato bruschetta. As well as being a great starter, it would make a lovely canapé if you used small pieces of bread, perhaps one to serve up at your Christmas drinks party.


300gfrozen petit pois
3 fresh mint leaves
4slicrusty white bread
1 mozzarella ball (good quality buffalo)
100gparmesan (or pecorino)
3tbspbalsamic vinegar
  Olive oil
  Salt and pepper



The Orange Pub, Pimlico

Prep time20 minutes
Tagsstarter peas canape bruschetta


Brush your bread on both sides with olive oil. Place these under a moderate grill to lightly toast.

Boil a pan of salted water. Add your frozen peas and bring back to the boil, then drain.

Take half of the peas and blend them with the mint leaves into a smooth puree. Then mix these with the other whole peas and gently crush the two together with the back of a spoon. Add salt and pepper to taste.

Rip your ball of mozzarella into bite-sized pieces.

Put the balsamic vinegar into a small saucepan and boil until it reduces by about 2/3 and is syrupy.

Now you are ready to plate up.

Divide the pea mixture between the four pieces of toast. Compact this down slightly. Then divide the mozzarella between the four and press this gently into the peas so that it piles on top of the toast.

Finely grate some of the parmesan or pecorino over the peas and mozzarella and drizzle a bit of the balsamic vinegar.

I think a rasher of very crispy bacon on top of this would be a great salty extra, but it’s also tasty just as it is!

peas on toast