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Mashed Pea Bruschetta

Serves 2

1-2 handful of peas per person
a generous handful of fresh mint, chopped
1/4 cup of freshly grated Pecorino or Parmesan cheese
1-2 teaspoons fresh lemon juice
olive oil
1 Buffalo mozzarella cheese, torn up
sourdough bread
small amount of mixed herb salad

In a pestle and mortar, pound the peas until all smashed up. Add mint and pound it into the peas. Add about 1-2 tablespoons of good olive oil and the lemon juice; stir to combine. Then add the Pecorino and mix. Season with salt and pepper. Grill or toast two slices of bread. Rub a slice of garlic on top of the bread. Add the pea mixture to the bread slices followed by chunks of mozzarella. Top with a mixed herb salad (dressed with lemon juice and olive oil). Drizzle over the top of the salad mixture a bit of olive oil. Season with salt and pepper.

*a photo of this recipe is available from my food blog 27 July 2007 posting

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Natalie MacLean

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