Have you ever tried Italian Bruschetta? Here, Veroni’s style version with green peas purée and salami to take your Aperitivo to the next leve

4 slices of toasted bread

7oz of fresh or frozen peas

2 tbs of toasted sunflower seeds

4 slices of whole salame 

Mint leaves

Olive oil

Salt and pepper

Cook the peas in salted water, when they are cooked, strain the peas.

Add a drizzle of oil to the peas and blend them until its creamy, season with salt and pepper.

Toast the bread slices.

In a pan, add the sunflower seeds with a drizzle of oil until they turn golden.

Dice the salame slices in small cubes

Spread the cream made from peas on the slices of bread, add the sunflower seeds, diced salame and mint on top.