Pea Bruschetta Recipe (Pea Crostini)
User Reviews
4.1
32 reviews
Good
-
Prep Time
5 mins
-
Cook Time
6 mins
-
Total Time
11 mins
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Servings
6 as an appetizer (2-3 for lunch)
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Calories
205 kcal
-
Cuisine
Australian
Pea Bruschetta Recipe (Pea Crostini)
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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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Ingredients
For the pea topping
- 1 cup peas see note 1, frozen
- pea shoots small handful, optional
- ¼ cup Parmesan Cheese grated
- 3 tablespoon olive oil
- 1 teaspoon lemon juice
- ½ clove garlic save the other half for the bruschetta
- salt to taste
- black pepper to taste
For the bruschetta
- 6 lices ciabatta
- 2 tablespoon olive oil
- ½ clove garlic
To serve
- pea shoots
- Parmesan Cheese fresh
- lemon zest
- black pepper
- extra virgin olive oil
Instructions
To make the Pea Topping
- 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.
To make the Bruschetta
- Pre-heat your broiler or grill.
- Drizzle the bread slices with the olive oil.
- Toast for 2-3 minutes a side until crisp and golden brown.
- Whilst the toast is still warm, use the half garlic clove to lightly rub the rough bread.
To assemble your Bruschetta
- Spread the pea topping over the 6 slices of toast.
- Add extra parmesan and lemon zest to each bruschetta then top with additional pea shoots.
- Drizzle with extra virgin olive oil and garnish with black pepper.
Notes
There is no need to cook the peas, you just need to defrost them. To defrost:
Remove the peas from the freezer for 15 minutes before making the pesto. Blanch the frozen peas in boiling water for 60 seconds.
- Remove the peas from the freezer for 15 minutes before making the pesto.
- Blanch the frozen peas in boiling water for 60 seconds.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
3mg
(1%)
Sodium
202mg
(8%)
Potassium
58mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
220IU
(4%)
Vitamin C
10mg
(11%)
Calcium
52mg
(5%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6as an appetizer (2-3 for lunch)
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 202mg | 8% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 52mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
32 reviews
Good
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