Sweetcorn, pea and mint bruschetta Recipe

Sweetcorn, pea and mint bruschettaSweetcorn, pea and mint bruschettaSweetcorn, pea and mint bruschettaSweetcorn, pea and mint bruschettaSweetcorn, pea and mint bruschettaSweetcorn, pea and mint bruschetta

  • Preparation
    20mins
  • Cooking time
    10mins
  • Rest time
    3mins
Rate this recipe
(1 vote) 5/5
Ingredients
Pour people
  • Salad crisp sweetcorn (140g) : 1 whole
  • Fresh pea(s) : 150 g
  • Garlic clove(s) : 2 whole
  • Mascarpone : 50 g
  • Fresh mint : 7 bunch
  • Courgette(s) : 1 whole
  • Smoked sea salt : 5 g
  • Lemon juice : 100 ml
  • Olive oil : 30 ml
  • Ciabatta : 1 whole
Method
  • ETAPE 1

    Drain the sweetcorn.
    Peel an dcrush the garlic cloves.
    pick and roughly chop the mint.
    Juice the lemon.
    Boil the peas for 2 minutes, drain and then refresh in ice cold water.
    Drain once cooled.

  • ETAPE 2

    Top and tail the courgette. Slice thinly lengthways.
    Salt the strips of courgette and leave for 15 minutes.
    Preheat a griddle pan until hot.

  • ETAPE 3

    For the bruschetta:
    Preheat the oven to 180'C.
    Cut the ciabatta into thin slices, drizzle with olive oil and then bake in the oven for 10 minutes or until golden brown.

  • ETAPE 4

    For the topping
    Pule the peas, sweet corn, garlic, mint and mascarpone in a food processor until you have a rough paste. Add the olive oil, lemon juice and salt and pulse again/

  • ETAPE 5

    To assemble:
    Top a piece of ciabatta with a generous amount of the sweetcorn and pea puree and finish with a piece of char grilled courgette.

  • ETAPE 6


Chef's tip

«Refreshing the peas in ice cold water will ensure that the peas remain fresh, vibrant and bright green.»