Crushed Pea and Parmesan Bruschetta with Pancetta and Pine Nuts

A taste of spring in every bite!

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Ready in: 20 mins 

Serves: 4 (as a snack) 

 

Bruschetta 

2 cups frozen peas 

2 Tbsp pine nuts 

50-70g pancetta 

4 slices ciabatta or your favourite bread 

20g finely grated Parmesan cheese 

2 Tbsp mayonnaise 

 

To Serve 

20g finely grated Parmesan cheese 

Extra-virgin olive oil 

A small handful of pea tendrils or rocket 

 

Cook peas 

Bring a pot of salted water to the boil. Cook peas in pot of salted water for about 2 minutes, then drain and refresh under cold water. Drain again. 

 

Toast pine nuts Heat a fry-pan on medium-high heat, toast pine nuts in dry pan for 2-3 minutes until golden. Keep an eye on them so they don’t burn. Remove nuts from pan and keep pan on heat.  

 

Cook pancetta 

Dice pancetta 1cm and cook for about 3 minutes, until browned and crispy. Remove from pan and keep pan on heat. 

 

Toast bread 

Slice bread into 2cm thick slices and toast in fry-pan for 1-2 minutes each side, until golden.  

 

Finish dish 

Combine peas, first measure of Parmesan and mayonnaise in a medium bowl and crush using the back of a fork. Don’t crush too much as you want it to be chunky. Season well with flaky sea salt and freshly crushed black pepper.  

 

Serve crushed peas spread onto toasted bread, top with crispy pancetta, sprinkle with pine nuts, remaining Parmesan, a drizzle of extra-virgin olive oil and some pea tendrils or rocket. 

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