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Pea Bruschetta
Donna

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.
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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

Method
 

Instructions
  1. Combine the frozen peas, a handful of pea shoots (if using), grated parmesan cheese, olive oil, lemon juice, half a garlic clove, salt, and pepper in a food processor. Pulse until you have a rough but cohesive paste—the mixture should look vibrantly green and slightly chunky.
  2. Preheat your broiler or grill so it’s nice and hot, ensuring you get that crisp edge on your ciabatta.
  3. Drizzle olive oil over each ciabatta slice, making sure they’re evenly coated for golden, flavorful toasts.
  4. Toast the ciabatta slices under the broiler or on the grill until they’re crisp, with deep golden edges and a crackly surface.
  5. While the toasts are still warm, gently rub each one with a cut side of garlic. The warmth helps the garlic melt into the bread, adding fragrance and a whisper of pungency.
  6. Spread a generous layer of the pea topping across the toasted bread, letting it sink into all the nooks and crannies.
  7. Top each bruschetta with extra shavings of parmesan, a sprinkle of lemon zest, and a scatter of fresh pea shoots for crunch and color.
  8. Drizzle everything with extra virgin olive oil and finish with a grind of black pepper. Serve immediately while the toast is still warm and the topping is fresh.