Summer Pea and Grana Padano Sourdough Bruschetta

IMG_2583.jpg

This post has been sponsored by Grana Padano.

This is one of my favourite things to serve during the summer. It’s perfect as an aperitivo, pre-dinner snack or even a light lunch.

I’m thrilled to be partnering with Grana Padano as one of their Tastemakers this year. Grana Padano is a delicious hard cheese that originates from the Po River Valley in Northern Italy. It has a beautifully crumbly texture and is one of my favourite ingredients to work with. Its popularity has made it the best-selling PDO (protected designation of origin) cheese in the world and you can recognise it from its characteristic rind and the yellow lozenge logo.

Grana Padano typically has three vintages; aged between 9 and 16 months, Grana Padano oltre 16 mesi (aged over 16 months) and my favourite, Grana Padano Riserva, which is aged for over 20 months. I’ve used the Riserva in this recipe as the maturity adds a wonderful complexity to the flavour of the peas, but the recipe would also work wonderfully with the other vintages too.

The quality of Grana Padano adds so much this dish so look out for its characteristic rind when shopping.

Ingredients

  • 300g peas, blanched and cooled

  • 30g Grana Padano Riserva, finely grated (plus extra to serve)

  • Zest of one lemon

  • 1 clove garlic, crushed

  • 1 tbsp olive oil

  • Pinch of sea salt

  • Toasted sourdough to serve

 

Method

  • Place the blanched and cooled peas in a mixing bowl and using your hands roughly crush them. You want to retain a little texture here.

  • Add the 30g grated Grana Padano Riserva, lemon zest, garlic, olive oil and sea salt. Stir to combine.

  • Spread over your toasts and finish with a generous grating of Grana Padano Riserva.

 

Canapés, Dinner Party, Starters, VegetarianAlexandra Dudleybruschetta, pea