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.
Servings: 6 as an appetizer (2-3 for lunch)
Use the options below to toggle between cups and grams (if relevant)
For the pea topping
- 1 cup frozen peas – see note 1
- small handful of 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
For the bruschetta
- 6 slices ciabatta
- 2 tbsp olive oil
- 1/2 clove garlic
- Pea shoots
- Fresh Parmesan
- lemon zest
- black pepper
- extra virgin olive oil
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.
- 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.
Calories: 205kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 202mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 0.4mg