Pea and mint cream on toast

Name: Pea and mint cream on toast
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 150 g Sweet peas; 125 g Mozzarella (e.g. buffalo mozzarella); 3 Stem(s) Peppermint; 1 Onion; 5-7 TABLESPOONS good olive oil; 300 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 discs farmhouse bread

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

150 g Sweet peas
125 g Mozzarella (e.g. buffalo mozzarella)
3 Stem(s) Peppermint
1 Onion
5-7 TABLESPOONS good olive oil
300 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 discs farmhouse bread

Directions

1
Clean and wash the sugar snap peas and cut into fine strips. Cut mozzarella into thin slices. Wash mint and shake dry. Pluck off the leaves and chop 2/3. Peel and chop onion.
2
Heat 1 tablespoon of oil in a saucepan. Sauté the sugar snap peas in it and take them out. Sauté onion in it until transparent. Add frozen peas and about 5 tbsp. water, season with salt, pepper and 1 pinch of sugar. Bring to the boil, cover and stew for about 5 minutes.
3
In the meantime heat 4-6 tablespoons of oil in two portions in a large frying pan. Fry the slices of bread in it in portions while turning them golden brown and take them out.
4
Finely puree the peas and chopped mint with a hand blender and season to taste. Spread the puree on the bread slices. Arrange mozzarella and mangetouts on top and sprinkle with the rest of the mint leaves.