Pea and Mint Bruschetta

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

These are like a party in your mouth with flavors that zazzle and pop. Taking just minutes to make, they are a wonderful quick appetizer for any party – not just the one in your mouth.

Pea & Mint Bruschetta72 cropped Makes 12 – 16 pieces

The Pea and Mint Topping:

¼ cup roughly chopped shallots
A few tablespoons of water for sautéing
2 cups sweet peas, either fresh or frozen
½ cup lightly packed mint leaves, roughly chopped
½ cup lightly packed cilantro, roughly chopped
¼ cup olive oil
1 teaspoon lemon zest
1 to 2 teaspoons lemon juice
½ teaspoon sea salt
freshly ground pepper to taste

Crostini:

12 – 16 1/4” slices baguette or ciabatta,
2 tablespoons olive oil

The Garnish:

1/3 cup Marcona almonds, chopped

Preheat the oven to 375 degrees. Start by making the crostini. Lightly brush the sliced bread on both sides with olive oil. Place the slices on a sheet pan in a single layer and bake until crispy, about 15 minutes.

Meanwhile, make the topping. Saute the shallots in a little water or oil until tender. Add the
peas to the shallots with a couple of tablespoons of water and cook until just tender. Fresh peas may take a few minutes longer than frozen; if using frozen, cook only long enough to thaw. If using frozen peas that are already thawed, you do not need to cook them at all – just mix with the shallots off of the heat.

Transfer the peas to a food processor and add the remaining ingredients. Process briefly to achieve a slightly textured consistency that is not entirely smooth.

To assemble, place a couple of tablespoons of the Pea and Mint Pesto on a crostini and sprinkle with chopped Marcona almonds. Pass around and have a party.

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