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!

Pea and pancetta bruschetta

Recipe from



  • 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


  • Step 1

    Preheat the oven to 180°C/350°F/Gas Mark 4.

  • 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.

  • 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.

  • 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.

  • 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.

  • Step 6

    Divide the pea mixture between the bruschetta then place a piece of crispy pancetta on each one.