Basil Pea Pesto Bruschetta with Tomato Caprese

A tasty green twist on a traditional bruschetta recipe. Topped with juicy tomatoes, fresh mozzarella and zingy Crème Fraiche, this fresh basil bruschetta holds the perfect crunch as a quick and easy lunch or a simple starter.

  • 20 mins
  • Serves 2
  • Beginner


Pea Pesto

  • 100g Frozen Peas
  • ½ Garlic Clove (crushed)
  • 30g Pine Nuts (toasted)
  • 30g Basil (picked and chopped)
  • 30g Yeo Valley Organic Cheddar (grated)
  • 2tbsp Yeo Valley Organic Crème Fraiche
  • 2tbsp Olive Oil
  • Salt and Pepper
  • 2 x Slices Sourdough
  • 1 tbsp Olive Oil
  • 2 x Large Tomatoes
  • 150g Mozzarella
  • Handful of Basil


  1. Add the peas to a pan of boiling water, cook for about 2-3 minutes. Immediately drain them using a colander or sieve and run cold water over them. Drain off any excess water.
  2. In a food processor or blender, combine the cooked peas, crushed garlic clove, toasted pine nuts, chopped basil, grated cheddar cheese, and crème fraiche and blend the mixture.
  3. While the food processor is running, slowly drizzle in the olive oil until the mixture comes together into a smooth paste. Taste and add salt and pepper as required.
  4. Toast each slice of sourdough and drizzle with olive oil.
  5. Add a dollop of the pea pesto on top of the bread, followed by slices of the tomato and mozzarella.
  6. Garnish with extra basil leaves.

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  • 5 mins
  • Serves 6
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