Pea and mint bruschetta


    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.

    5 people made this

    Serves: 6 

    • 1 knob butter
    • 4 shallots, minced
    • 100g petit pois (fresh or frozen)
    • salt and pepper, to taste
    • 2 tablespoons chopped fresh mint
    • 1 garlic clove
    • 6 thick slices ciabatta bread
    • olive oil, to taste

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a frying pan melt butter and cook and stir shallots and peas until soft. Be careful not to brown them. Season with salt and pepper to taste. Transfer to a food processor and pulse until smooth. Stir in mint.
    2. Cut ciabatta slices in half and sprinkle with olive oil. Halve garlic cloves and rub over each slice of ciabatta.
    3. Grill (or toast) the ciabatta slices until crisp and golden brown. Once golden brown, remove from the heat and spread pea puree on each slice. Serve immediately.

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