Rachel Green’s Peas on Toast Recipe

cole & mason

Here is one of Rachel Green’s recipes in conjunction with Cole and Mason

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Pestle & Mortar Practical “Make your own Peas on Toast”

Recipe

• 8 slices French bread

• 1 garlic clove, peeled and crushed slightly

• 2 tbsp olive oil

• Sea salt

• 2 tbsp basil pesto

• 250g frozen peas, thawed and drained

• 1 tbsp olive oil

• 1 tbsp half fat crème fraiche

• 100g feta cheese

• A handful crushed mint leaves

Instructions

• Brush the bread with the olive oil, and then rub with the garlic.

• Preheat a griddle or frying pan until very hot and then add the slices of bread in

batches and toast well on both sides.

• Spread a little pesto on each bruschetta.

• Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint,

crème fraiche, add a squeeze of lemon juice and stir in half of the feta cheese and

season with sea salt and black pepper.

• The pea mixture does not want to be completely smooth, it should have some texture.

• Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese

and sprinkle with a little paprika or cayenne pepper.

*This mixture is also lovely spooned over BBQ chicken or used as a dip for crudities.

 

5.0 from 1 reviews
Rachel Green's Peas on Toast Recipe
Author: 
Recipe type: Appetizer
 
Pestle & Mortar Practical “Make your own Peas on Toast” Recipe • 8 slices French bread • 1 garlic clove, peeled and crushed slightly • 2 tbsp olive oil • Sea salt • 2 tbsp basil pesto • 250g frozen peas, thawed and drained • 1 tbsp olive oil • 1 tbsp half fat crème fraiche • 100g feta cheese • A handful crushed mint leaves
Ingredients
  • Pestle & Mortar Practical “Make your own Peas on Toast”
  • Recipe
  • • 8 slices French bread
  • • 1 garlic clove, peeled and crushed slightly
  • • 2 tbsp olive oil
  • • Sea salt
  • • 2 tbsp basil pesto
  • • 250g frozen peas, thawed and drained
  • • 1 tbsp olive oil
  • • 1 tbsp half fat crème fraiche
  • • 100g feta cheese
  • • A handful crushed mint leaves
Instructions
  1. • Brush the bread with the olive oil, and then rub with the garlic.
  2. • Preheat a griddle or frying pan until very hot and then add the slices of bread in
  3. batches and toast well on both sides.
  4. • Spread a little pesto on each bruschetta.
  5. • Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint,
  6. crème fraiche, add a squeeze of lemon juice and stir in half of the feta cheese and
  7. season with sea salt and black pepper.
  8. • The pea mixture does not want to be completely smooth, it should have some texture.
  9. • Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese
  10. and sprinkle with a little paprika or cayenne pepper.
  11. *This mixture is also lovely spooned over BBQ chicken or used as a dip for crudities.
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Founder of The Food Connoisseur site

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