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Bruschetta with pea puree, Cheddar and mint

Bruschetta with pea puree, Cheddar and mint

Fresh in both appearance and taste – our recipe for bruschetta with pea puree, Cheddar and mint gives meaning to refreshing in every sense. Naturally sweet and mild, plumb peas are added to a mix of blended mint-leaves and lemon juice to make way for a smooth purée. Shavings of sharp cheddar dress the bruschetta to finish.

20 mins 1 serving
Cheesy Sweet Cream


  • 150 g peas
  • lemon juice
  • salt
  • pepper
  • ml cream
  • Castello® Extra Mature Cheddar
  • mint leaves


Boil the peas for 2-3 minutes. Drain and then add the cream, 6-7 mint leaves, salt, pepper and some lemon juice. Blend until fairly smooth. Season to taste.

Put a dollop of pea purée on the bread and top with cheddar and mint leaves.

To get the best result, use day-old bread in thin slices and then either toast them, fry them in oil or pop them on the grill. If you love garlic, rub the toasted bread with a clove of garlic. A couple of rubs is enough to get some garlicky flavour without it being too overpowering.