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Preheat the oven to 180°C/350°F/Gas Mark 4.
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.
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.
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.
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.
Divide the pea mixture between the bruschetta then place a piece of crispy pancetta on each one.