We use cookies to help this site deliver the best possible experience.   Remove this notice.

Sweetcorn, pea and mint bruschetta Recipe

Ingredients for 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
  • 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.

  • 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.

  • 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.

  • 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/

  • 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.

  • 6


Chef's tip

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

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

Rate this recipe :

(1 vote)

  • Preparation  20mins
  • Cooking time  10mins
  • Rest time  3mins

·