Peas, Basil & Tomato Bruschetta

Name: Peas, Basil & Tomato Bruschetta
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 2

Fresh, summery and bright with basil, this Pea, Basil and Tomato Bruschetta lets children blitz their own vibrant green pea pesto with a stick blender, then pile it onto crunchy toast. They'll practise cutting cherry tomatoes into halves and quarters, exploring simple fractions with a real-life example. Then use the recipe to explore seasonality – how peas, basil and tomatoes are all at their best in the UK summer, and how freezing peas lets us enjoy them all year round.

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Ingredients

frozen peas 200 g
fresh basil 15 g (leaves picked)
grated Parmesan 15 g (grated)
lemon ¼ (squeezed)
cherry tomatoes 65 g (quartered)
white bread 2 slice (toasted)

Method

Make the pea pesto

You will need a stick blender. Put the peas in a jug, then pick the leaves off the basil stalks and put them into the jug with the peas
Blitz the basil and peas to a chunky paste with the stick blender, and transfer to a bowl.
Grate the Parmesan cheese using a fine grater, put ¾ into the bowl of pea mixture and keep ¼ for later.
Cut the lemon into wedges and squeeze the juice from the lemon wedge straight into the bowl of pea pesto
Add a pinch of salt and give it all a good mix with a fork

Prep the bruschetta

Cut the cherry tomatoes into halves, then turn them flat side down and cut them again into quarters
Toast the white bread. Cut the toast into halves diagonally and top with the pea pesto then your quartered cherry tomatoes
Finally, sprinkle the remaining ¼ cheese on top. Eat and enjoy!

Peas, Basil & Tomato Bruschetta

Add to your supermarket basket....

Ingredients

Method

Make the pea pesto

Prep the bruschetta

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