smashed pea bruschetta

Serves: 6

Ingredients:
2 tablespoons extra-virgin olive oil, plus extra for drizzling
½ large onion, finely chopped
3 garlic cloves, 2 finely chopped, 1 halved
1/2 cup pine nuts
2 rosemary sprigs, stalks discarded and leaves chopped
400g frozen garden peas
1 lemon, zested and juiced
3 tablespoons ricotta cheese
1 tablespoon parmesan, plus extra to serve
12 x 1.5cm-thick slices brown ciabatta

Method:
preheat the grill to high. heat 1 tbsp oil in a frying pan over a low heat. add the onion and chopped garlic and fry for 10 mins, adding the pine nuts and rosemary after 5 mins.
meanwhile, blanch the peas in a pan of boiling water for 2 mins. drain.   put the onion mix, half the lemon zest and two-thirds of the peas in a blender. season, then pulse to a coarse paste. add the lemon juice to taste, and the cheeses, then pulse again. stir in the remaining peas.
put the ciabatta slices on a baking tray and brush both sides with the remaining oil. grill both sides until golden. rub one side of each slice with the halved garlic.   spoon the peas over the garlic-rubbed side of the ciabatta. top with the remaining lemon zest, extra grated cheese and a drizzle of oil.