Avocado, pea & pecorino bruschetta - Eat Love Share

Avocado, pea & pecorino bruschetta

By on December 23, 2014


Bruschetta is really versatile food and can come in all sizes with a myriad of toppings, pea versions are very much the current trend. If you want to be a purist you can use fresh spring peas. But frozen peas work really well and are a little easier (no podding!)

  • 1½ cups of cooked cooled baby peas
  • 3 tablespoons Chris’ avocado dip
  • a small bunch chives ⅔ chopped and the rest for garnish
  • sea salt and freshly ground black pepper
  • 50g shaved pecorino cheese
  • 1 medium garlic clove crushed
  • 3 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 6 slices of your favourite crusty bread thick sliced

Pre heat a grill to medium hot.

Stir the crushed garlic into the olive oil and brush it on both sides of the bread. Toast under the grill (turning once) until golden on both sides. Put in a warm place. In a medium bowl add the cooked peas and mash with a fork until just starting the break down. Add the avocado dip and some of the chopped chives and mix thoroughly. Check the seasoning then add salt and pepper if required. Heap the avocado, chive and pea mix on the warm toasts, top with chopped chives and pecorino shavings and serve immediately. Makes 6 large slices of toasts.

Tip: You can make these toasts any size you like, large for a light meal or mini’ as a canapé.