Pea Bruschetta
A vibrant and delightful pea bruschetta that is quick to prepare and perfect for any occasion, offering endless variations to keep your guests excited.
Ingredients
Main Ingredients
- 2 cups fresh peas (or frozen peas, thawed)
- 1 tablespoon olive oil plus more for drizzling over the bread
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh mint or basil, chopped choose one or both
- 1 baguette or crusty bread, sliced
Optional Toppings
- to taste crumbled feta cheese for added flavor
- to taste balsamic glaze adds a sweet tang
- to taste chili flakes for a spicy kick
Instructions
Preparation
- If using fresh peas, bring a pot of water to a boil. Blanch the peas for 1-2 minutes, then transfer them to an ice bath to stop the cooking process.
- In a food processor, combine the blanched peas, olive oil, lemon juice, minced garlic, salt, pepper, and chopped herbs. Pulse until the mixture is smooth yet slightly chunky.
- Preheat the oven to 400°F (200°C). Arrange the bread slices on a baking sheet and drizzle with olive oil. Toast in the oven for 5-7 minutes until golden and crisp.
Assembly
- Remove the toasted bread from the oven and generously spoon the pea mixture onto each slice.
- Add any optional toppings like crumbled feta cheese, balsamic glaze, or chili flakes.
- Serve immediately for optimal texture and flavor.
Notes
Store leftover pea mixture in an airtight container in the refrigerator for up to two days. Re-toast the bread for best results. Feta can be substituted for nutritional yeast for a vegan option.