If you’ve followed my blog for awhile, you know I am mildy obsessed with bruschetta of any type. I seriously could make bruschetta and let it be my entire meal. Toast some crostini, spread something hearty and wonderful on it and call it a day.
My obsession began with classic Italian Bruschetta.
And then I posted this..one of my fav ever. Butternut Squash Bruschetta with Sage Pesto. This one had a fall flair.
And this week I went for a spring themed bruschetta. There are so many options that come to mind, I could probably start a blog featuring a different type each day of the year.
One of our grocery stores here has these fresh spring peas on display right now.
But honestly, I think I prefer the frozen peas.
Yes, you heard me correctly. See, peas are a tricky thing..if you don’t use them immediately, they’ll go bad quick. These peas were already losing that bright green vibrant color that I love from the frozen ones.
Just rinse them in some warm water and voila, their happy warm color just keeps shining through.
So I just tossed the peas into a pot of boiling water. Just for a minute. Then I drained them and dumped them right into an ice cold water bath to stop the cooking process. This helps to just keep their brightness.
Did you know that peas are botanically considered a fruit? Yes it’s true, although I can’t wrap my head around that…they’re still a green veggie in my head, confused as my head may be. Peas are high in vitamin A, vitamin C, B vitamins so yes, they’re good for you too!
Grate up a cup of parmesan cheese.
Add the peas and the cheese right into your food processor bowl.
And take a handful of fresh mint.
I used at least a 1/2 cup of picked leaves, tasted and added a bit more, so I’d say taste and see what you like and you can always add more. Add the mint right into your food processor along with a teaspoon of salt and 1/2 teaspoon of pepper.
Drizzle in 1/2 cup of olive oil.
Put the lid on and whir it up for about 30 seconds.
You want it to be somewhat chunky like this..and have some texture to it.
Then pour it all in a bowl and squeeze a lemon over top.
Stir it up.
The lemon adds some brightness to the flavor of the peas and the mint.
I suppose I could have just made life easier on myself by adding this into the processing part. I tend to make life difficult on myself sometimes, kind of being a “fly by the seat of your pants” kinda gal though.
Now slice up a loaf of french bread into 1/4 inch slices. Lay it out in a single layer on a baking sheet. Drizzle it with olive oil and pop it into a 375º for about 10 minutes, or until the tops are golden bread and crisp, but the insides are still a little soft.
If you have one of those expensive, neat stoves with a grill pan, just toss them on there and flip them after you get them crispy on one side.
And just know that I covet your expensive stove. Yes I do.
Now take your luscious, divinely pureed peas and spread a good portion over top of one of the crostini.
Top it with either some parmesan shavings or some nice tangy goat cheese (my personal preference!).
If you want them warm, pop them back into the oven for about 3-5 minutes.
But right now? It’s 95º here in Oklahoma on a daily basis already. I kind of like them fresh and cool.
Love pea recipes? Join other bloggers participating in Food Network’s Summer Fest by checking out their recipes for peas!
Feed Me Phoebe: Sweet Pea and Green Onion Soup
Taste With the Eyes: Peas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
Weelicious: Peas and Pasta
Devour: Quick Salad with Peas
Napa Farmhouse 1885: Pasta with Spring Peas, Mushrooms and Greens
Red or Green?: Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
Blue Apron Blog: Sweet Corn & Pea Fritters with Pea Tendril Salad
Pinch My Salt: Homemade Tuna Noodle Casserole
Domesticate Me: Clean Out Fridge Frittata
Virtually Homemade: Summer Lasagna with Skinny Alfredo Sauce
The Sensitive Epicure: Pea Puree with Roasted Salmon and Chives
Daily*Dishin: Marinated Spring Pea Salad
The Heritage Cook: Pea, Potato and Bacon Salad with Lemon Vinaigrette
FN Dish: Favorite Shelled Pea Sides
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