Bruschetta with Smashed Peas and Crispy Pancetta
Just the right size for serving alfresco with
INGREDIENTS
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1 ciabatta loaf
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2 tbsp olive oil
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500g/1lb 2oz fresh British peas, shelled
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10 slices pancetta
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4 tbsp extra virgin olive oil
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Zest and juice of 1 lemon
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Salt and cracked black pepper
METHOD
Preheat the oven to 180°C, 350°F, Gas 4.
Cut the ciabatta in half then cut each half into 5 slices. Place on a baking tray, drizzle with olive oil and bake until golden brown. Remove and set aside.
Meanwhile, boil the peas for 2 minutes in salted water then drain and refresh under cold running water. Set aside.
Put the pancetta slices on a wire rack over a baking tray then place in the oven for 5-8 minutes until crispy. Remove and set aside.
Place the cooked peas in a food processor with the olive oil, lemon zest and juice and pulse for 30 seconds. Season.
Divide the pea mix between the bruschetta and serve with a piece of crispy pancetta on top of each one.
