Pea and Mint bruschetta. A fun take on traditional bruschetta with fresh peas, shallots, and mint served on ciabatta bread makes a delicious appetizer for a summer meal. This is a fun take on bruschetta with peas, shallots, and mint that I invented one year when my neighbor brought me a bunch of fresh peas. Process the peas in a food processor until roughly chopped.

Brushetta with Minted Pea Puree starts with crispy slices of French baguette and are topped with a pea puree that includes mint, cream cheese, and I haven't tried minted-pea puree on bruschetta yet, but have served in on pasta in a pasta salad dish, and found the mint-pea combination to be absolutely. Home. > Chefs' recipes. > Sweetcorn, pea and mint bruschetta. Peel an dcrush the garlic cloves. pick and roughly chop the mint. You can have Pea and Mint bruschetta using 7 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Pea and Mint bruschetta

You need of Bruschetta (see my tomato recipe).
Prepare 1 handful of fresh or frozen peas.
It's 1 of garlic clove.
Prepare A few of squeezes of lemon and a grate of the rind if it’s unwaxed.
You need 1 handful of mint.
Prepare A few of radishes to garnish.
You need 1 pinch of sea salt.

In a bowl add all ingredients and smash with hands. 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. Fresh in both appearance and taste - our recipe for bruschetta with pea puree, Cheddar and mint gives meaning to refreshing in every sense.

Pea and Mint bruschetta step by step

Cook the peas or you can use raw if fresh. Run under cold water to cook. Dry and sprinkle with a pinch of sea salt. Rub bruschetta with the garlic clove..
Garnish with lightly crushed peas chopped mint and a mint leaf and a good squeeze of lemon. You can add a chopped radish for crunch and colour if you would like to..

Naturally sweet and mild, plumb peas are added to a mix of blended mint-leaves and lemon juice to make way for a smooth purée. This is "Pea mint bruschetta" by Mike McGoran on Vimeo, the home for high quality videos and the people who love them. Photo "Pea and mint bruschetta" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Top the four slices of griddled bread with the peas, crumbled soft goats' cheese, a few small mint leaves and a drizzle of olive oil. "This classic combo of peas, ricotta and mint could be the most popular dish we've done," says Mike Eggert. Stretch the dough out thin or make it thick and fluffy - it works great any way you want and makes the perfect vehicle for bruschetta toppings or for mopping up sauces or melted cheese." A fun take on traditional bruschetta with fresh peas, shallots, and mint served on ciabatta bread makes a delicious appetizer for a summer meal.