Pea Bruschetta Ciabatta Toast (Print Version)
# Ingredients:
→ For the pea topping
01 -
1 cup frozen peas
02 -
Small handful of pea shoots (optional)
03 -
¼ cup grated Parmesan cheese
04 -
3 tablespoons olive oil
05 -
1 teaspoon lemon juice
06 -
½ clove garlic (reserve other half for bruschetta)
07 -
Salt and pepper to taste
→ For the bruschetta
08 -
6 slices ciabatta
09 -
2 tablespoons olive oil
10 -
½ clove garlic
→ To serve
11 -
Pea shoots
12 -
Fresh Parmesan
13 -
Lemon zest
14 -
Black pepper
15 -
Extra virgin olive oil
# Instructions:
01 -
Place all pea topping ingredients in a food processor and use the pulse button to chop and combine until you have a rough paste. Set aside until the toast is ready.
02 -
Pre-heat your broiler or grill. Drizzle the ciabatta slices with olive oil. Toast for 2-3 minutes per side until crisp and golden brown.
03 -
While the toast is still warm, lightly rub each slice with the half clove of garlic.
04 -
Spread the pea topping evenly over the 6 slices of toast. Garnish each bruschetta with extra Parmesan, lemon zest, and pea shoots. Finish with a drizzle of extra virgin olive oil and freshly ground black pepper.
# Notes:
01 -
You can use fresh peas instead of frozen if they're in season.