Meatless Monday: Sweet Pea Bruschetta
Did you know that bruschetta originated in Italy as just toast with olive oil, garlic, and salt sprinkled on top? No tomatoes anywhere! Of course, the recipe has evolved over time and this means we have free rein to top that tasty toast with whatever tempting topping we desire!
The chefs over at Olive and Thyme in Toluca Lake have shared a special recipe featuring sweet peas and mint. Super quick to make, this delish sweet pea bruschetta requires a food processor and only eight ingredients (yes, Parmesan is one of them!).
Trying to steer clear of simple carbs? Serve the sweet pea bruschetta with a thinly sliced toasted whole-wheat baguette or dippable veggies like celery and broccoli.
This bruschetta is so good, we just had to share it with you! Have a look at a new take on this fresh summer dish.
Olive & Thyme Sweet Pea Bruschetta
by Melina Davies
One bag of frozen unsalted frozen peas, thawed
3/4 cup of fresh mint leaves, a few leaves reserved for garnish
1/4 cup of fat-free milk
2 tablespoons of unsalted butter
1/4 cup aged Parmesan cheese, grated
1 fresh sourdough baguette
fleur de sel
fresh ground pepper
1. In a saucepan, bring the peas to a simmer and drain add the butter and melt.
2. In a food processor, lightly puree the peas, add the mint and slowly incorporate the milk and Parmesan.
3. Add salt and pepper to taste.
4. Cut the baguette in diagonal pieces and grill. Once cooled, top the bread with the pea puree and garnish with fresh mint leaves and Parmesan.
xx, The FabFitFun Team
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