Mix cream cheese with herbs and sun blush tomatoes, and spread thickly over cooled toasted sourdough bread.
Place frozen peas and shelled frozen beans into boiling salted water for 2 minutes, refresh under cold running water and drain. Place a small handful of rocket on top of the cheese mixture and sprinkle with the peas and beans.
Drizzle over some rapeseed oil and season with salt and pepper.
If desired rip 4 slices of Parma ham to top each bruschetta.
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