1 ciabatta loaf
2 tbsp olive oil
500g/1lb 2oz fresh British peas, shelled
10 slices pancetta
4 tbsp extra virgin olive oil
Zest and juice of 1 lemon
Salt and cracked black pepper
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.