This is a fun take on bruschetta with peas, shallots, and mint that I invented one year when my neighbor brought me a bunch of fresh peas. I have also made it with frozen peas.

alex

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.

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  • Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.

  • Remove from oven and spread with pea mixture. Serve immediately.

Nutrition Facts

225 calories; protein 6.9g 14% DV; carbohydrates 36.9g 12% DV; fat 5.6g 9% DV; cholesterol 5.1mg 2% DV; sodium 397.6mg 16% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/30/2018
Very unique recipe. If you want something out of the box give this a try! I would add some more garlic on the toast next time. to see if that changes the flavor. The mint really stands out in this recipe next to the peas and shallots. Read More
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