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A close up of a slice of bruschetta topped with pea pesto and goats cheese on a ceramic serving board.
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5 from 1 vote

Pea Pesto Bruschetta with Creamy Goat's Cheese

Pea Pesto Bruschetta made with peas, mint, garlic and fresh lemon juice spread on char-grilled crusty bread and topped with a creamy and tangy goat's cheese. This recipe makes a quick and delicious appetizer, snack or lunch that's perfect for Spring!
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4 servings
Calories: 317kcal
Author: Emily Wyper

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
  • ½ clove garlic
  • 1 pinch salt and peppper
  • 2 tablespoon 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.

Nutrition

Calories: 317kcal | Carbohydrates: 39g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 494mg | Potassium: 181mg | Fiber: 4g | Sugar: 5g | Vitamin A: 464IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 3mg