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Pea Pesto Bruschetta made with mint, garlic and fresh lemon juice spread on char-grilled crusty bread and topped with creamy and tangy goat’s cheese. This recipe makes a quick and delicious appetizer, snack or lunch that’s perfect for Spring!
When it comes to bruschetta and crostini the variations are endless. You could go for the all-time classic Bruschetta al Pomodoro or something a bit different and lesser known like Sausage and Stracchino (one of the best flavour combos ever).
This recipe uses a mix of sweet peas, mint, basil, fresh lemon juice and garlic so it has such a fresh and beautiful flavour that’s perfect for Spring.
It’s topped with creamy goat’s cheese and spread on char-grilled crusty bread. So delicious and so easy, enjoy!
See the recipe below including notes on ingredients, step by step photos, tips,and variations. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredient notes
Pin this now to find it later
Pin It- Frozen peas – you can use fresh if you prefer but frozen peas are really easy and convenient to have stocked in your freezer.
- Fresh herbs – I use a mix of fresh mint and basil. You can opt to use just one herb if you prefer.
- Garlic – We only use 1/2 a clove so it’s not so overpowering but add more to your liking.
- Goats cheese – We use a mild and creamy goat’s cheese. Good alternatives would be ricotta, stracchino or robiola cheese.
- Crusty bread – use good-quality crusty white bread, you can also use ciabatta.
Visual walk-through of the recipe
Recipe tip!
Using an immersion blender – I find this to be the easiest method since the consistency is a thick paste. If using a food processor you may need to help it along with adding more olive oil or a splash of water.
Serving suggestion
Serve with other bruschetta toppings such as tomato, cheese, cured meats, grilled vegetables, nibbles such as olives and pickled veggies (giardineria) served alongside a cold glass of Italian white wine.
More Bruschetta and Crostini ideas
Antipasti
Bruschetta al Pomodoro
Antipasti
Smoked Salmon Crostini
Antipasti
Stracchino and Sausage Crostini
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Pea Pesto Bruschetta with Creamy Goat’s Cheese
Ingredients
- 4 slices crusty bread
- 1 cup (150g) frozen peas
- small handful fresh basil
- small handful fresh mint leaves
- 1 tablespoon Parmigiano Reggiano, finely grated
- 1.7 oz (50g) goats cheese, (just enough to top each slice of bread)
- 1 squeeze fresh lemon juice
- 1/2 clove garlic
- 1 pinch salt and peppper
- 2 tbsp olive oil
Instructions
- Bring a small pot of water to the boil and place a griddle pan on a high heat.
- Drizzle the slices of bread with a little olive oil on each side and place on the griddle pan. Chargrill each side of the bread.
- Add the peas to the boiling water and boil for 1 minute then drain. Add the peas to a bowl with the basil, mint, parmesan, lemon, garlic, 1 tablespoon of olive oil and a pinch of salt and pepper. Blitz everything into a fine paste.
- Spread a generous amount of pea pesto on each piece of bruschetta and top with a dollop of goat's cheese. Drizzle over a little olive oil and black pepper, serve.
Notes
- Storage – once made the pea pesto will keep well in the fridge for up to 3 days.
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 Cirio or Mutti brands 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.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!😊
This looks SO tasty! I love goat cheese, and I also love topping toasts with whipped ricotta. Cheese is basically the best, right? 😉
Haha exactly…I couldn’t live without cheese!
Love this! The perfect fresh recipe to coax spring into coming early. (A girl can dream, at least.)
Haha yeah I’m ready for spring to come along now…maybe this recipe shows it. Thanks Sarah! ☺️
I make something similar and we all love it, the pea pesto and goat’s cheese is such a wonderful marriage!
It really is! Thank you for stopping by ?
I am totally down with this pesto — and I agree not the store bought blaaahhh! Lovely light lunch!
Jags I’m glad you’re with me on that one. Thank you! ?
I love bruschetta, and can be such a simple, yet tasty and satisfying dish. I like your combination of ingredients, sounds delicious.
I know that’s the best part about bruschetta it’s so simple and so tasty. Thanks Helen!
Easy peasy is something I LIKE! This is a great recipe, and healthy, too.
Yay!! Thank you ☺️