Meat Free Monday: Pea & smoked cheese bruschetta

I've been watching the latest Hugh Fearnley Whittingstall series, River Cottage Veg Every Day. Lots of very good ideas for meat-free meals and some interesting looks at the way different cultures use veg in their diet. The thing that makes me less enthusiastic about it as a series is that so far it has all been focusing on summer veg, and as I try to eat with the seasons that's a bit tricky in November.

One dish that did catch my eye, however, was this lovely broad bean and smoked goats cheese bruschetta.

Shortly after I watched the program, I found myself standing in front of the Artisan Smokehouse market stall, and was able to buy some smoked goats cheese. I knew the bruschetta could become a reality.

I couldn't get fresh, local broad beans, and I don't like frozen ones, so I made it with frozen peas instead. I toasted slices of sourdough, then rubbed them with a clove of garlic and drizzled with a little olive oil. I piled on my pea puree and topped it with crumbles of the lovely smoked cheese. A grinding of black pepper and lunch was ready.