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Pea bruschetta crostini topped with fresh pea shoots and lemon zest, served on a wooden table.
Alyssa

Pea Bruschetta Recipe

These simple Pea Bruschetta make for a wonderful fresh appetizer with pea pesto, toasted ciabatta, and a touch of cheese and lemon zest.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Modern Australian
Calories: 205
Ingredients Method Notes

Ingredients
  

  • 1 cup frozen peas – see note 1
  • 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

Method
 

  1. Place the peas, pea shoots, parmesan, olive oil, lemon juice, half a garlic clove, salt, and pepper in a food processor and pulse until you get a rough paste. Set aside.
  2. Pre-heat your broiler or grill. Drizzle the ciabatta slices with olive oil and toast for 2-3 minutes on each side until golden brown.
  3. While the toast is still warm, lightly rub the other half of the garlic clove on the toast. Spread the pea mixture over the slices, garnish with extra parmesan, lemon zest, pea shoots, and drizzle with extra virgin olive oil. Finish with black pepper.

Notes

For a fresher flavor, consider adding pea shoots if available.