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Smashed pea bruschetta recipe

Smashed pea bruschetta recipe

11 ratings

Impress friends with this easy starter – topping crisp grilled ciabatta with smashed peas, creamy cheese and fresh lemon. This is delicious served warm, but can also be made ahead and served at room temperature if you are short of time. See method

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 291 calories / serving
  • Healthy
  • Vegetarian


  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • ½ large onion, finely chopped
  • 3 garlic cloves, 2 finely chopped, 1 halved
  • 2 rosemary sprigs, stalks discarded and leaves chopped
  • 400g frozen garden peas
  • 1 lemon, zested and juiced
  • 3 tbsp lighter soft cheese
  • 1 tbsp grated Italian-style hard cheese, plus extra to serve
  • 12 x 1.5cm-thick slices ciabatta

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 12%
  • Sugars

    7g 7%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 38.9g Protein 11.4g Fibre 5.6g


  1. Preheat the grill to high. Heat 1 tbsp oil in a frying pan over a low heat. Add the onion and chopped garlic and fry for 10 mins, adding the rosemary after 5 mins.
  2. Meanwhile, blanch the peas in a pan of boiling water for 2 mins. Drain.
  3. Put the onion mix, half the lemon zest and two-thirds of the peas in a blender. Season, then pulse to a coarse paste. Add the lemon juice to taste, and the cheeses, then pulse again. Stir in the remaining peas.
  4. Put the ciabatta slices on a baking tray and brush both sides with the remaining oil. Grill both sides until golden. Rub one side of each slice with the halved garlic.
  5. Spoon the peas over the garlic-rubbed side of the ciabatta. Top with the remaining lemon zest, extra grated cheese and a drizzle of oil.

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