Bruschetta with Pea Guacamole

This is another fab dish for Spring and Summer, especially on the run up to Christmas. A great easy and seasonal canapé, you can prep early in the day and enjoy your guests at the same time.

Prep Time: 10 minutes

Cook time: 10 minutes

Serves: 24


150g peas
50g thick coconut yoghurt
½ tsp red chilli, finely diced
2 tbsp fresh mint, finely chopped
2 tbsp fresh coriander, finely chopped (more for decoration)
½ lemon, juice and zest
24 slices of French bread or Ciabatta
2 tbsp olive oil
1 small clove garlic – cut in half
Salt and freshly ground black pepper


It’s best to make your guacamole at least an hour before you need to use it, to allow the flavours to infuse.

Pour 2 inches of water into a saucepan, season, bring to a boil and sprinkle your peas in. Cook for 2 minutes, drain and refresh in cold water.

Place peas, yoghurt, chilli and herbs in a food processor or using a hand whizz, blend until you have a course mousse. Add juice and zest of lemon to taste. Season with salt and plenty of freshly ground black pepper.

Preheat your grill to 175c, or you could use a toaster. Take your slices of bread, paint with olive oil and rub with the cut garlic. Lightly toast both sides, remove from the grill. Allow to cool.

Then pile spoonfuls of your sweet and spicy guacamole on top.