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October – recipe of the month!

Pea & Feta Bruschetta

A quick and easy bar nibble – very popular!
300g frozen peas, left at room temperature to defrost
5 tbsp creme fraiche (or greek yogurt)
2 bunches of mint destemmed
zest and juice of a lemon
thinly sliced baguette
85g feta cheese, crumbled
olive oil
salt & pepper
1. Drizzle olive oil over baguette slices & lightly toast under the grill for a few minutes.
2. Put the defrosted peas, creme fraiche (or yogurt), chopped mint, lemon zest and juice, salt and pepper in a food processor.  Blend briefly (30 seconds) until the ingredients are roughly combined.
3. Divide pea mixture between the toasts, then scatter a little feta on top of each.  Top with pepper to taste.
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