Serves 8 people
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Ingredients
1 lemon
30g butter
1 cup frozen peas
3 sprigs fresh mint
½ cup watersalt and black pepper, to taste
125g Giorgio’s Artisan Cheese Buffalo Mozzarella
1 ciabatta roll or 1/2 baguette, cut into 8 slices
extra virgin olive oil
1 clove garlic
Instructions
Step 1
Using a fine grater, grate the rind from the lemon then juice the lemon and set aside.
Step 2
Place peas, 3 mint leaves and water in a small saucepan and season with salt. Bring to a gentle simmer for 2 minutes or until peas are tender but still bright green. Drain, then add to a food processor with cold butter and blitz into a coarse puree. Season with 1 tablespoon of lemon juice.
Step 3
Remove the buffalo mozzarella from the fridge roughly 1 hour before serving and drain. Slice the mozzarella into 8 slices and set aside.
Step 4
Brush each slice of baguette with olive oil and toast on a hot chargrill pan. Cut the clove of garlic in half and rub the cut side over the toasted baguette.
Step 5
Smear each slice of baguette with a tablespoon of smashed peas, then top with a slice of mozzarella and arrange on a serving board. Sprinkle the bruschetta with remaining mint leaves, lemon rind, extra virgin olive oil and a grinding of black pepper.
Step 6
Step 7
Step 8
Step 9
Notes
The smashed peas can be made ahead of time and refrigerated for 2 days.
Mint can be substituted with fresh basil or dill for something different.
Try adding some smoked salmon to this bruschetta for a more substantial snack.
Giorgio’s recipes
Discover delicious recipes that showcase the authentic flavours of Giorgio’s Artisan Cheese, perfect for elevating any dish for any occasion.
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