Pretty as a picture and easy to make on mass, these double up as a drinks platter or easy brunch/lunch. The peas are a fabulous side for fish or lamb, too.
- 6 slices ciabatta bread or similar
- Olive oil for brushing, plus ¼ cup for topping
- 1 cup fresh or frozen shelled peas, blanched
- 1 clove garlic, diced
- 1 tsp lemon zest
- Sea salt and cracked pepper
- 4-6 slices prosciutto
- 1 large or 6 small balls fresh mozzarella, roughly torn
1 Spray or brush the bread slices with oil and chargrill until toasted.
2 Combine peas, garlic, lemon zest and olive oil and pulse in a small food processor, stick blender or mortar and pestle, until smashed and blended. Season well. Grill or pan-sear the prosciutto for 3-4 minutes until crispy.
3 Top the bruschetta slices with the pea spread and finish with the crispy prosciutto and mozzarella. Drizzle with extra olive oil and season with cracked pepper.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author