Mashed Pea Bruschetta

While I was on the plane, on my way back to Hong Kong, I watched a Jamie Oliver program where he talked about peas and broad beans. This recipe is a great way to introduce peas to one’s diet without conjuring up thoughts of when your Mom was making you eat them! Jamie chose fresh peas and broad beans but I wasn’t that lucky! What is in the grocery stores today won’t be there tomorrow and one usually has to wait for the next air shipment for fresh produce (at least 5 days later). Such was the case for me. So, I bought frozen petite peas, allowed them to thaw and then proceeded with the recipe. The health benefits of these little green guys are amazing! The green pea is the richest vegetable in thiamin (vitamin B1). This vitamin is essential for our energy production, nerve function and carbohydrate metabolism. Peas are also rich in water soluble fiber.

Serves 2
1-2 handful of peas per person
a generous handful of fresh mint, chopped
1/4 cup of freshly grated Pecorino or Parmesan cheese
1-2 teaspoons fresh lemon juice
olive oil
1 Buffalo mozzarella cheese, torn up
sourdough bread
small amount of mixed herb salad

In a pestle and mortar, pound the peas until all smashed up. Add mint and pound it into the peas. Add about 1-2 tablespoons of good olive oil and the lemon juice; stir to combine. Then add the Pecorino and mix. Season with salt and pepper. Grill or toast two slices of bread. Rub a slice of garlic on top of the bread. Add the pea mixture to the bread slices followed by chunks of mozzarella. Top with a mixed herb salad (dressed with lemon juice and olive oil). Drizzle over the top of the salad mixture a bit of olive oil. Season with salt and pepper.

The Culinary Chase’s Note: This is such a super easy antipasto dish to make. Don’t worry if you can’t get Buffalo mozzarella just make sure it’s fresh mozzarella. Don’t be afraid to add other fresh broad beans to the mashed pea mixture. Also, adjust the ingredients according to taste. Enjoy!