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!
Servings: 4 servings
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.
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
