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Bruschetta with Peas and Mint image

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. I have also made it with frozen peas.

Provided by alex

Categories     Bruschetta

Time 25m

Yield 6

Number Of Ingredients 8

1 tablespoon butter
4 shallots, minced
¾ cup fresh or frozen peas
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh mint
6 slices ciabatta bread
2 tablespoons extra-virgin olive oil, or as needed
1 clove garlic, peeled


  • Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
  • Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
  • Remove from oven and spread with pea mixture. Serve immediately.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 36.9 g, Cholesterol 5.1 mg, Fat 5.6 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 1.9 g, Sodium 397.6 mg, Sugar 2.6 g

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