for 10 pieces

Pea puree

150 g	frozen peas
	water, boiling
1 sprig	rosemary, roughly chopped
¼ tsp	salt
a little	pepper

Christmas trees

100 g	pumpernickel, cut into 10 pieces
120 g	Tête de Moine rosettes
1 sprig	rosemary, needles removed

How it's done

Pea puree

Cook the peas in boiling water for approx. 5 mins. until soft. Drain the peas, retain 1½ tbsp of the cooking water and pour into a measuring cup along with the peas. Add the rosemary, puree, season.

Christmas trees

Spread the pea puree on top of the pumpernickel. Place the cheese on top, insert several rosemary needles into the cheese, serve the Christmas trees on a platter.

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