Antipasti and Light Bites

Pea Pesto and Goats’ Cheese Bruschetta

January 16, 2017 (Last Updated: August 28, 2017) by Emily

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Make this Pea Pesto and Goats' Cheese Bruschetta for a fantastic lunch or snack. Sweet peas are blitz into a pesto with a few other yummy ingredients and spread on toasted wholemeal bread and topped with delicious, tangy goats' cheese

Make this Pea Pesto and Goats’ Cheese Bruschetta for a fantastic lunch or snack. Sweet peas are blitz into a pesto with a few other yummy ingredients and spread on toasted wholemeal bread and topped with delicious, tangy goats’ cheese.

Pea pest and goats' cheese bruschetta

Pea Pesto πŸ™‚

Anything with the word pesto in it suddenly has my full and undivided attention. Why? Because I have never had a bad tasting pesto, ever!

This obviously excludes shop bought pesto blaaah.

But seriously I have never had a bad tasting homemade pesto, maybe because they usually contain very simple and utterly delicious ingredients such as Parmesan CHEESE, basil, garlic, lemno, nuts….all things delicious!

Which brings me to today’s post – Pea Pesto and Goats’ Cheese Bruschetta.

Pea pest and goats' cheese bruschetta

* This post contains affiliate links which means if you purchase through those links I receive a small commission. This helps me continue to post free recipes for everyone. I will never recommend a product I do not love and use myself.

This is an incredibly easy peasy recipe that is perfect for a light lunch or snack. The flavours from the sweet peas and basil goes perfectly with the tangy, sharp goats’ cheese.

Add garlic and parmesan and ohhh my my my!

I used wholemeal crusty bread cut into thick slices, drizzled with olive oil and toasted on a griddle pan. I love toasting bruschetta or crostini this way, it leaves a beautiful charring which is not only appealing to the eye but gives such a wonderful smokey flavour to the bread.

In fact bread toasted this way then just rubbed lightly with a garlic clove and drizzled with olive oil is so delicious and perfect along side a big bowl of soup!

Pea pest and goats' cheese bruschetta

To make the pea pesto I boil frozen peas for 1-2 minutes until just cooked. They are then drained and added to a food processor with parmesan, garlic, basil, lemon, salt and pepper. I then add 1 tbsp of olive oil while the processor if blitzing the peas into a fine paste.

It’s hard for me not to eat it by the spoon at this point!

I then thickly spread the pesto on the toasted wholemeal bread and top with tangy and creamy goats’ cheese πŸ™‚

A super speedy and yummy lunch is now ready to be devoured πŸ™‚

If you’ve tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.    


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5 from 1 vote

Pea Pesto and Goats' Cheese Bruschetta

Sweet peas are blitz into a pesto with parmesan, basil and garlic and spread on toasted wholemeal bread and topped with delicious, tangy goats' cheese.
Course lunch
Cuisine Italian, Mediterranean
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 2 people
Calories 361kcal
Author Emily Kemp


  • 150 g frozen peas
  • 3 g basil
  • 15 g parmesan
  • 50 g goats cheese
  • 1 sqeeze lemon
  • 1/2 clove garlic
  • 1 pinch salt and peppper
  • 2 tbsp olive oil
  • 4 slices wholemeal crusty bread


  • Bring a small pot of water to the boil and place a griddle pan on a medium/high heat.
  • Drizzle the slices of bread with a little olive oil on each side and place on the griddle pan. Toast each side of the bread.
  • Add the peas to the boiling water and boil for 1-2 minutes then drain, Place he peas in a food processor with the basil, parmesan, lemon, garlic and salt and pepper. Blitz everything into a fine paste whilst adding tbsp of olive oil.
  • Sprinkle one side of the toasted bread with a little salt and spread over the pea pesto. Top with a little goats' cheese, pepper and an extra drizzle of oil.


Calories: 361kcal
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!



  • Reply
    September 7, 2017 at 4:27 pm

    This looks delicious! I have only recently realised how much I like goats cheese and I love peas so I will defo be trying this!!😊5 stars

  • Reply
    January 17, 2017 at 1:11 pm

    This looks SO tasty! I love goat cheese, and I also love topping toasts with whipped ricotta. Cheese is basically the best, right? πŸ˜‰

  • Reply
    Sarah @ Girl Adulting
    January 17, 2017 at 6:47 am

    Love this! The perfect fresh recipe to coax spring into coming early. (A girl can dream, at least.)

    • Reply
      Inside the rustic kitchen
      January 17, 2017 at 8:31 am

      Haha yeah I’m ready for spring to come along now…maybe this recipe shows it. Thanks Sarah! ☺️

  • Reply
    Karen Burns-Booth
    January 16, 2017 at 4:11 pm

    I make something similar and we all love it, the pea pesto and goat’s cheese is such a wonderful marriage!

  • Reply
    Lisa | Garlic & Zest
    January 16, 2017 at 3:59 pm

    I am totally down with this pesto — and I agree not the store bought blaaahhh! Lovely light lunch!

  • Reply
    Helen @ Fuss Free Flavours
    January 16, 2017 at 2:39 pm

    I love bruschetta, and can be such a simple, yet tasty and satisfying dish. I like your combination of ingredients, sounds delicious.

    • Reply
      Inside the rustic kitchen
      January 16, 2017 at 2:48 pm

      I know that’s the best part about bruschetta it’s so simple and so tasty. Thanks Helen!

  • Reply
    Platter Talk
    January 16, 2017 at 2:21 pm

    Easy peasy is something I LIKE! This is a great recipe, and healthy, too.

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