15 minutes
Serves 8 people
Brush the bread with the olive oil, and then rub with the garlic and sea salt.
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 (if using), add a squeeze of lemon juice and stir in most 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.
Are you looking to adopt a plant-based diet this Veganuary, but aren’t sure where to start when it comes to finding delicious recipes? Fear not, as Yes Peas! have you covered!
We’ve collated some of our favourite vegan recipes that spotlight the humble pea and make these little green wonders the star of each dish.
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