Three brilliant bruschetta recipes
Here’s how to make the showstopper, Parma ham, pea and mint and you’ll need to head this way for more bruschetta recipes.
2 cups frozen peas
½ cup fresh mint
1 lemon, zested
1 Tbsp extra virgin olive oil
6 slices Parma ham
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 baguette or similar
1/4 cup olive oil
1. Prepare the minted peas first. Parboil the peas for half a minute in water that has just boiled but has been taken off the hot stove. Drain. Place in a blender with fresh mint, lemon zest, a dash of olive oil and salt and pepper to taste. Blend until combined but still chunky. Allow to cool.
2. Preheat the grill on medium-high. Cut the baguette diagonally into 1cm thick slices. Place the bread slices, in a single layer, on a baking tray and season with salt and pepper and a good drizzle of olive oil. Cook under the grill for 1-2 minutes on each side or until toasted. Rub 1 garlic clove, peeled and halved, over one side of each piece of toast.
3. Place the bread on a serving platter. Top with Parma ham and a spoonful of minted peas and season to serve.
Simple, easy, colourful and oh-so-good.