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Pea Bruschetta
Benchi

Pea Bruschetta Recipe (Pea Crostini)

These simple Pea Bruschetta (pea crostini) make the most wonderful fresh easy appetizer. The ciabatta toast is spread with delicious pea pesto then drizzled with extra virgin olive oil and garnished with a little cheese and some lemon zest. For a boost to the fresh Spring flavors, you can add fresh pea shoots if they are available. Great for a date night appetizer or a light lunch.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 6 as an appetizer (2-3 for lunch)
Course: Appetizer, Lunch, Snack
Cuisine: Modern Australian
Calories: 205
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 cup frozen peas (– see note 1)
  • small handful pea shoots - optional
  • 1/4 cup grated parmesan cheese
  • 3 tbsp olive oil
  • 1 tsp lemon juice
  • 1/2 clove garlic (save the other half for the bruschetta)
  • salt and pepper to taste
  • 6 slices ciabatta
  • 2 tbsp olive oil
  • 1/2 clove garlic
  • Pea shoots
  • Fresh Parmesan
  • lemon zest
  • black pepper
  • extra virgin olive oil

Equipment

  • food processor
  • Grill or broiler
  • Knife

Method
 

Instructions
  1. Place the ingredients in a food processor and use the pulse button to chop and combine them until you have a rough paste. Set aside until the toast is cooked.
  2. Pre-heat your broiler or grill.
  3. Drizzle the bread slices with the olive oil.
  4. Toast for 2-3 minutes a side until crisp and golden brown.
  5. Whilst the toast is still warm, use the half garlic clove to lightly rub the rough bread.
  6. Spread the pea topping over the 6 slices of toast.
  7. Add extra parmesan and lemon zest to each bruschetta then top with additional pea shoots.
  8. Drizzle with extra virgin olive oil and garnish with black pepper.