Pea and mint bruschetta recipe

11 ratings Rate
  • Serves 8
  • 10 mins to prepare and 10 mins to cook
  • 135 calories / serving
  • Healthy
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Preheat oven to Gas 6, 200°C, fan 180°C. Slice the baguette into 16. Brush with olive oil, then rub over with garlic clove. Bake in the oven for 5-10 minutes, turning half way, until golden.

Set aside 2 tablespoons of crème fraîche. Put the remainder along with the peas and mint in a food processor. Season and whizz until smooth. Add a squeeze of lemon juice to taste.

Spoon onto the bruschetta, put a small spoonful of the remaining crème fraîche on each and a tiny sprig of mint.

Top tip

Make up to two days ahead and store pea topping in the fridge and bruschetta in a container. Add topping at the last minute so they stay crisp.


  • Ingredients

  • 1 baguette
  • 1tsp olive oil, plus extra for brushing
  • 1 garlic clove, crushed
  • 100g (3½oz) low-fat crème fraîche
  • 250g (8oz) frozen petit pois, thawed and drained
  • 2tbsp chopped mint, plus sprigs to garnish
  • squeeze of lemon juice
  • Energy 570kj 135kcal 7%
  • Fat 6g 9%
  • Saturates 2g 10%
  • Sugars 2g 2%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 16.3g Protein 4.2g Fibre 2.7g


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