Filed Under: brunch, Cheese, Child, Lunch, Pregnancy, Starter, Under 20 Mins, Vegetables

Crushed Peas and Mozzarella on Toast with Romano

When shopping for peas to make this tasty appetizer, choose pea pods that are smooth, glossy and bright green - the stem end should not be brown or wilted. If possible, sample the peas to see if they're sweet and tender before buying.
You'll need approximately 2 lbs (1 kg) peas in the pod to give this shelled weight

May 18th, 2010

Photo and recipe courtesy of Gordon Ramsay's Family Fare by Gordon Ramsay (Key Porter Books).

Prep Time
Prep Time: 20 minutes On the table time: 25 minutes
  • 3 1/2 cups shelled fresh peas
  • 1/2 cup mascarpone
  • 4 tbsp olive oil, plus extra to drizzle
  • 12-16 thick slices ciabatta
  • 4 oz bocconcini (baby mozzarella)
  • 4 tbsp freshly grated romano
  • Sea salt and freshly ground black pepper
  1. 1 Cook peas in boiling salted water for 3 to 5 minutes until they are really tender, then drain and tip into a food processor. Add the mascarpone, olive oil and seasoning and whiz to a rough paste. Transfer to a bowl and set aside.

  2. 2 Preheat a griddle or broiler until hot. Toast the ciabatta slices for about 2 minutes on each side, then drizzle with a little olive oil.

  3. 3 Spread the crushed peas on the toasted ciabatta slices. Roughly tear the mozzarella balls in half and place on top. Sprinkle with the romano and drizzle with a little more olive oil. Grind over a little more seasoning and serve immediately.

Nutrients Per Serving

Nutrients per serving (â…›th recipe): 344 calories, 19 g fat, 100 mg calcium, 432 mg sodium, 32 g carbohydrates, 4 g fibre, 13 g protein. Good source of vitamin C, folate and iron.

Crushed Peas and Mozzarella on Toast with Romano

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