Quick vegetarian bruschette with green peas

I love bruschetta! I often order them as a starter when I’m at an Italian restaurant. Check the bruschetta I had at Impero Romano in Amsterdam and at Jamie’s Italian in the Hague. But besides a great starter, I think bruschette also make a nice lunch dish or side dish with your salad or soup.

Did you know that the plural of bruschetta is bruschette, and not bruschetta’s?

I created a bruschetta combination that doesn’t only look nice. It’s vegetarian and healthy too!
I used whole wheat bread for the bruschetta, as this is always the healthiest kind of bread for all your dishes. And I went for a light mozzarella that I found in my supermarket.

Ingredients:
200 grams green peas
1 whole wheat baguette
125 grams (light) mozzarella
1 garlic clove
Fresh mint
Olive oil

Boil the green peas for 3 minutes, drain. Mix with 1 tablespoon of olive oil and mash them with a fork or in a food processor. Slice the baguette, and brush with olive oil (about 4 teaspoons), grill them in a contact grill.

Pull the mozzarella apart with a fork. Cover each bruschetta with mozzarella and the green pea spread. Finely chop 3 fresh mint leaves and sprinkle over the green pea bruschette.