Recipe from www.tastesofsummer.co.uk

Ingredients

  • 1 loaf of ciabatta
  • 500g Fresh peas shelled
  • 10 slices of pancetta
  • 2tbsp Olive oil
  • 4tbsp Extra virgin olive oil
  • 1 Lemon zested and juiced
  • Salt and pepper to taste

Method

  • 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.