Bruschetta is one of those amazing recipes that proves you can make a flavorful dish with really good, simple ingredients in just a matter of minutes. It's a classic favorite ... and for good reason! My Pea Pesto Bruschetta combines classic tomato bruschetta with bright and vibrant pea pesto. The combination makes for a perfect, refreshing summer meal!
Ingredients
TOMATO TOPPING
1 LB cherry tomatoes, quartered
½ cup red onion, finely minced
2 TBS balsamic vinegar
1 tsp Kosher Salt
2 TBS olive oil
Bread
1 (15 oz) rustic loaf or baguette, cut into ½" slices
Extra virgin olive oil, for brushing
1-2 cloves garlic
Pea Pesto
1 cup peas
½ cup fresh basil, plus more for topping
¼ cup olive oil
¼ cup nutritional yeast
¼ cup pine nuts
½ cup fresh mint
4 cloves garlic
1 TBS fresh lemon zest + 1 TBS fresh lemon juice
1 tsp Kosher salt
½ tsp red pepper flakes
Instructions
To prepare the tomato topping, combine all the topping ingredients in a bowl and mix to combine. Taste and adjust salt if necessary. Cover and let marinate for 10 minutes.
Meanwhile, place all the pea pesto ingredients in a food processor or blender and pulse until smooth.
Brush your sliced bread with a bit of olive oil and grill until crisp. Additionally, if you don't have a grill, you can use a cast iron skillet on the stovetop, or broil the bread in the oven. When the bread is cool enough to touch, but still warm, rub the grilled side of the bread with the garlic.
To assemble the pea pesto bruschetta, smear about 1 tablespoon of pea pesto on each slice of grilled bread. Follow with a large spoonful of the tomato topping and some of the marinating liquid. Finish with fresh basil and enjoy immediately!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/pea-pesto-bruschetta/