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Grandma Singleton's Sage Derby, Broad Bean and Petit Pois Bruschetta

Serves 2




For the Topping:
100g Frozen Broad beans
100g Frozen Petit pois
75g Grandma Singleton’s Sage Derby Cheese, finely cubed  
10ml Olive oil  

Salt & pepper

For the Bruschetta:

5g Garlic clove, smashed 
5ml Olive oil 
2 Slices bloomer white crusty bread (1cm thick)

To Serve:   
50g Rocket    



  1. Part-cook the broad beans in salted boiling water until cooked and refresh in ice water. De-pod the bean skins and place beans in a bowl.
  2. Blanch the petit pois in salted bowling water until cooked and refresh in ice water and place in the bowl with the beans.
  3. Add the peas and beans together in a bowl & add the cubed Grandma Singleton's Sage Derby cheese to the bowl. 
  4. Slightly crush the mixture with a potato masher and add the olive oil and season.
  5. Grill the bread on both sides until toasted then brush with the oil and rub the top side with the smashed garlic. (Tip; this will give a subtle hint of garlic rather than over powering the dish)
  6. Heap the bean, cheese and mint mixture on top of the bread and lightly grill to slightly warm the cheese and mixture through.
  7. Serve with some rocket for a peppery edge to the dish.
  8. Tip - great as a starter for dinner parties or as a snack during the day!