Pea and Mint bruschetta. A fun take on traditional bruschetta with fresh peas, shallots, and mint served on ciabatta bread makes a delicious appetizer for a summer meal. "This is a fun take on bruschetta with peas, shallots, and mint that I invented one year when my neighbor brought me a bunch of fresh peas. Process the peas in a food processor until roughly chopped. Stir in the mint, oil, salt, and pepper.
Serve this delightful twist on an Italian classic on crisp ciabatta bread. You can make the topping ahead of time and then when you are ready to serve toast the bread and spread the pea mixture on top. Brushetta with Minted Pea Puree starts with crispy slices of French baguette and are topped with a pea puree that includes mint, cream cheese, and I haven't tried minted-pea puree on bruschetta yet, but have served in on pasta in a pasta salad dish, and found the mint-pea combination to be absolutely. You can cook Pea and Mint bruschetta using 7 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Pea and Mint bruschetta
- You need of Bruschetta (see my tomato recipe).
- It's 1 handful of fresh or frozen peas.
- It's 1 of garlic clove.
- Prepare A few of squeezes of lemon and a grate of the rind if it’s unwaxed.
- It's 1 handful of mint.
- It's A few of radishes to garnish.
- Prepare 1 pinch of sea salt.
This is "Pea mint bruschetta" by Mike McGoran on Vimeo, the home for high quality videos and the people who love them. Photo "Pea and mint bruschetta" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. In a bowl add all ingredients and smash with hands. I made a pea and mint puree and topped it with some feta cheese.
Pea and Mint bruschetta step by step
- Cook the peas or you can use raw if fresh. Run under cold water to cook. Dry and sprinkle with a pinch of sea salt. Rub bruschetta with the garlic clove..
- Garnish with lightly crushed peas chopped mint and a mint leaf and a good squeeze of lemon. You can add a chopped radish for crunch and colour if you would like to..
A drizzle of olive oil, some black pepper, a sprinkle of parsley and lemon zest and I'm all set for lunch. It's a bit of a stretch to eat this bruschetta this week, because it's been really cold, at last. The word really used in. "This classic combo of peas, ricotta and mint could be the most popular dish we've done," says Mike Eggert. Stretch the dough out thin or make it thick and fluffy - it works great any way you want and makes the perfect vehicle for bruschetta toppings or for mopping up sauces or melted cheese." Recipe Pairing Guides » Bruschetta with Minted Pea Puree. ¼ cup finely chopped fresh mint. The perfect balance of fresh and sweet, this bruschetta is a burst of summer.
