Bruschetta with Smashed Peas and Crispy Pancetta

Just the right size for serving alfresco with



  • 1 ciabatta loaf
  • 2 tbsp olive oil
  • 500g/1lb 2oz fresh British peas, shelled
  • 10 slices pancetta
  • 4 tbsp extra virgin olive oil
  • Zest and juice of 1 lemon
  • Salt and cracked black pepper


Preheat the oven to 180°C, 350°F, Gas 4.

Cut the ciabatta in half then cut each half into 5 slices. Place on a baking tray, drizzle with olive oil and bake until golden brown. Remove and set aside.

Meanwhile, boil the peas for 2 minutes in salted water then drain and refresh under cold running water. Set aside.

Put the pancetta slices on a wire rack over a baking tray then place in the oven for 5-8 minutes until crispy. Remove and set aside.

Place the cooked peas in a food processor with the olive oil, lemon zest and juice and pulse for 30 seconds. Season.

Divide the pea mix between the bruschetta and serve with a piece of crispy pancetta on top of each one.

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