Four Easy Bruschetta

Bring a small pan of water to the boil and add the peas. Cook for 2 to 3 minutes, then drain. Crush the peas in a bowl and add the cream cheese, lemon zest and juice.
Place the Parma ham onto a frying pan and cook for 2 minutes over a medium heat. Remove and set aside to cool. Spread the pea cream cheese onto the toasted ciabatta. Sprinkle with some chopped fresh mint and a piece of Parma ham.

Combine the goat’s cheese and chilli in a bowl. Spread the chilli cheese onto the bread and add a teaspoon of diced tomato. Season with salt and pepper.

Remove the mackerel from the tin and strain it. Place a
little mackerel on the toasted ciabatta and top with a slice of sun-dried tomato. Sprinkle with some hazelnuts.

Mix together the Gorgonzola, lemon zest and crème fraîche. Season with some salt and pepper. Spread the cheese mixture over the bread and scatter over some sliced olives.