Open Grilled Pea Sandwich

Cook Time

15 minutes


Serves 8 people


  • 8 slices French bread, around 1inch thickness
  • 2 tbsp olive oil
  • 1 garlic clove, peeled and crushed slightly
  • Sea salt
  • 2 tbsp basil pesto
  • 300g frozen peas, thawed and drained
  • A handful crushed mint leaves
  • 1 tbsp half fat crème fraiche (optional)
  • Squeeze lemon juice
  • 100g feta cheese
  • Black pepper
  • Paprika or cayenne pepper for decorating


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.

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