Rob Shaw - Staff
This easy bruschetta recipe is the perfect starter for any family dinner.
- 3 x 1/2 in thick slices sourdough bread
- 1 c frozen peas, thawed
- 1 bunch asparagus, trimmed, halves
- 9 oz cream cheese, softened
- 1 tsp lemon zest, plus 2 tsp juice
- 1 tbsp olive oil
- 1 c mint leaves
- 1/3 c grated pecorino
Preheat a barbecue or chargrill pan on medium. Spray both sides of bread with olive oil. Grill bread 1-2 minutes each side until grill marks appear.
In a saucepan of boiling, salted water, blanch peas and asparagus for 30 seconds. Refresh in iced water, then drain well.
In a food processor, process half peas with cream cheese, zest, and juice, to a chunky paste. Season.
Combine remaining peas and asparagus with olive oil. Season.
Using the back of a spoon, spread cream cheese mixture onto bread slices. Top with asparagus salad and mint. Sprinkle with grated pecorino to serve.