Pea Pesto Bruschetta
Bruschetta is one of those amazing recipes that proves you can make a flavorful dish with 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, diced
- ½ cup red onion, minced
- 2 tablespoons balsamic vinegar
- 1 teaspoon Kosher Salt
- 2 tablespoons olive oil
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 tablespoon fresh lemon zest + 1 tablespoon fresh lemon juice
- 1 teaspoon Kosher salt
- ½ teaspoon red pepper flakes
Bread:
- 1 15 oz rustic loaf or baguette, cut into ½" slices
- Extra virgin olive oil, for brushing
- 2-3 cloves garlic
Garnishes (Optional)
- Balsamic glaze
- Thinly sliced basil
Instructions
- To prepare the tomato topping, combine all the topping ingredients in a bowl and mix to combine. Taste and adjust seasoning, if necessary.
- Cover, set aside, and let marinate while you prepare the rest of the ingredients.
- 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 (if you don't have a grill, you can use a cast iron skillet on the stovetop or toast 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!
Video
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