Basil Pea Pesto Bruschetta with Tomato Caprese

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.

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.

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.

Toast each slice of sourdough and drizzle with olive oil.

Add a dollop of the pea pesto on top of the bread, followed by slices of the tomato and mozzarella.

Garnish with extra basil leaves.