Pea and pancetta bruschetta
- Makes 10
This refreshing aperitif works great as a starter, a side or even finger food for a party - the list is endless!
Recipe from www.tastesofsummer.co.uk
Ingredients
- Ciabatta 1 loaf
- Fresh peas 500g, shelled
- Pancetta 10 slices
- Olive oil 2 tbsp
- Extra virgin olive oil 4 tbsp
- Lemon 1, zested and juiced
- Salt and pepper to taste
Method
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Step 1
Preheat the oven to 180°C/350°F/Gas Mark 4.
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Step 2
Cut the ciabatta in half then cut each half into 5 slices. Place on a baking tray and drizzle with the olive oil. Place in the oven until golden brown, about 5 to 8 minutes. Remove and set aside.
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Step 3
While you are waiting for the bruschetta to cook, bring a medium sized pan of salted water to the boil, cook the peas for 2 minutes, then drain and refresh under cold running water. Set to one side.
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Step 4
Put the slices of pancetta on a wire rack over a baking tray, and then place in the oven for 5 to 8 minutes until crispy. When cooked remove from the oven and set aside.
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Step 5
Place the cooked peas in a food processor with the extra virgin olive oil, lemon zest and juice and pulse for 30 seconds. Season with salt and pepper.
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Step 6
Divide the pea mixture between the bruschetta then place a piece of crispy pancetta on each one.