Appetizers

Pea and Mint Bruschetta

This recipe is a fun new version of traditional bruschetta, and perfect for celebrating Spring. Adding the mint to the peas brings out the sweetness of both ingredients, and the balsamic vinegar adds a great tangy taste to the appetizer. If you don’t have a nice, aged balsamic, you can buy balsamic glaze at the grocery store pretty inexpensively. It adds a great contrasting color to the bright green peas, and looks beautiful on a white serving platter.

Makes: about 30 bite sized bruschetta
Prep Time: 15 minutes    Total Time: 25 minutes

1 narrow baguette, about 2 inches in diameter
1/4 cup olive oil or olive oil spray
3 cups peas (if frozen, thawed to room temperature)
1 medium clove garlic, finely minced
juice and zest of 1 lemon
1/4 cup mint leaves minced
1/4 cup thick balsamic vinegar or balsamic glaze

  • Preheat the oven to 350 degrees.
  • To make the crostini, slice the baguette into 30, 1/2 inch pieces. Throw away the ends.
  • Brush or spray the pieces with olive oil and place on a cookie sheet. Season with a little bit of sea salt and bake for 15 minutes, or until lightly browned. Remove from oven and set aside.
  • In a large saute pan, heat 1 tbs olive oil on medium heat. Add the garlic, peas, and lemon zest and juice. Saute for 5 minutes, or until the garlic is fragrant. Do not brown the peas!
  • Remove from the saute pan and place 2/3 of the mixture in a food processor with the mint. Lightly pulse the pea mix until it becomes broken up, but not pasty.
  • Combine the pulsed pea mix and the remaining peas in a bowl.
  • Place a scant tbs of pea mixture onto each crostini piece. Lightly drizzle with the balsamic vinegar or balsamic glaze before placing onto a serving platter.
  • Can be served at room temperature, or placed in the refrigerator for up to one hour and served cold.
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