When you read the title of this recipe, you can not imagine it’s going to be so rich, and I think it may be because we are not so used to eating fresh peas and broad beans anymore. It is a shame, because they are so refreshing and sweet, so please do me a favor and when you see peas and broad beans pods in your grocery store fill a good bag and take it home. There are many ways to cook them, I ‘ll tell you some more soon, but this toast might be the most fresh and fast. Keep in mind that if it’s not with fresh beans and peas it really isn’t worth doing it.
This toast is one more of the delicious dishes you can find in Jamie Oliver’s books. I’m a real fan of Jamie – I call him Jamie, it because I’ve come to believing he is my friend-, I have ALL his books and thousands of recorded TV programs. Each and every one of his recipes that I made were delicious. I remember the first was a mushroom risotto, so good that I could not believe I had done such a thing myself.
However, I’ve been noticing that it is very important to follow his recipes as closely as possible, and try to get all the necessary ingredients. (I only disobey with fresh chile). If not, the dishes come out good, but if you follow the recipe to the letter they turn out amazing.
If you have a dinner with many people at home, these are a good option. You may have mixture ready made in the fridge, though it’s a bit of a pity because the beautiful green color might fade a little. You can toast the bread in batches using the oven, and then assemble all the toasts and serve.
The book in which I found the recipe is Jamie at Home. It is a book with beautiful pictures and some really delicious recipes.
- 1200g peas in their pods -about 400g shelled weight (this is my take, using only peas, if you want to do Jamie's it would be 500g/150g peas and 700g broad beans in their pods -about 250g shelled weight-
- 1 small bunch of fresh mint, leaves picked, save some for serving
- 50g manchego cheese, freshly grated, and some more for serving
- juice of 1 lemon
- 8 slices of bread - I use sourdough, wholewheat, spelt wheat…-
- 2-3 balls mozzarella cheese, torn with hands in pieces
- 1 garlic clove, peeled and cut in half
- extra virgin olive oil
- marine salt
- freshly ground black pepper
- Peel the beans and peas, leaving them separately and reserving some of the smaller ones for serving.
- In a food processor, blender or Thermomix -Jamie uses the mortar, but that was too slow for me…-bash up most of the of the mint leaves, the peas, and a pinch of salt. Add the beans and mash again. I like it chunky, not completely mashed -
- We add about 3 tablespoons of olive oil or until you have the desired taste and consistency.
- Add the cheese and most of the lemon juice, taste it and add more salt, pepper, oil, mint, etc. if necessary.
- Toast the bread on both sides and rub it with the cut side of the garlic but only twice or it will taste too strong.
- Add a little oil, and we put a good amount of the mash on top. It shouldn't be a spread, but more like a little mountain of puree. We put the pieces of mozzarella on top, mint leaves and remaining whole peas. Sprinkle with manchego cheese, a little salt, freshly ground pepper, a squeeze of lemon and some more olive oil.